CN110839754B - Frozen drink with double coatings of chocolate and processed cheese and preparation method thereof - Google Patents
Frozen drink with double coatings of chocolate and processed cheese and preparation method thereof Download PDFInfo
- Publication number
- CN110839754B CN110839754B CN201911089238.5A CN201911089238A CN110839754B CN 110839754 B CN110839754 B CN 110839754B CN 201911089238 A CN201911089238 A CN 201911089238A CN 110839754 B CN110839754 B CN 110839754B
- Authority
- CN
- China
- Prior art keywords
- mass
- chocolate
- processed cheese
- layer
- slurry
- 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.)
- Active
Links
- 235000014059 processed cheese Nutrition 0.000 title claims abstract description 104
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 97
- 238000000576 coating method Methods 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title abstract description 10
- 239000011248 coating agent Substances 0.000 claims abstract description 35
- 239000002002 slurry Substances 0.000 claims description 56
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 31
- 239000002994 raw material Substances 0.000 claims description 31
- 235000013351 cheese Nutrition 0.000 claims description 30
- 238000000034 method Methods 0.000 claims description 27
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 20
- 238000001816 cooling Methods 0.000 claims description 15
- 239000006071 cream Substances 0.000 claims description 15
- 230000001804 emulsifying effect Effects 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 15
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 238000004945 emulsification Methods 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 13
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 13
- 239000001879 Curdlan Substances 0.000 claims description 12
- 229920002558 Curdlan Polymers 0.000 claims description 12
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 12
- 235000010410 calcium alginate Nutrition 0.000 claims description 12
- 239000000648 calcium alginate Substances 0.000 claims description 12
- 229960002681 calcium alginate Drugs 0.000 claims description 12
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 claims description 12
- 235000019316 curdlan Nutrition 0.000 claims description 12
- 229940078035 curdlan Drugs 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 12
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 11
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 11
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 11
- 235000012209 glucono delta-lactone Nutrition 0.000 claims description 11
- 239000000182 glucono-delta-lactone Substances 0.000 claims description 11
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- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 11
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 11
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 11
- 239000008158 vegetable oil Substances 0.000 claims description 11
- 108010046377 Whey Proteins Proteins 0.000 claims description 10
- 102000007544 Whey Proteins Human genes 0.000 claims description 10
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims description 10
- 229910052757 nitrogen Inorganic materials 0.000 claims description 10
- PHZLMBHDXVLRIX-UHFFFAOYSA-M potassium lactate Chemical compound [K+].CC(O)C([O-])=O PHZLMBHDXVLRIX-UHFFFAOYSA-M 0.000 claims description 10
- 239000001521 potassium lactate Substances 0.000 claims description 10
- 235000011085 potassium lactate Nutrition 0.000 claims description 10
- 229960001304 potassium lactate Drugs 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 235000021119 whey protein Nutrition 0.000 claims description 10
- 235000010418 carrageenan Nutrition 0.000 claims description 9
- 239000000679 carrageenan Substances 0.000 claims description 9
- 229920001525 carrageenan Polymers 0.000 claims description 9
- 229940113118 carrageenan Drugs 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 9
- 239000001913 cellulose Substances 0.000 claims description 8
- 229920002678 cellulose Polymers 0.000 claims description 8
- 235000010980 cellulose Nutrition 0.000 claims description 8
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 8
- 229920000053 polysorbate 80 Polymers 0.000 claims description 8
- 238000007872 degassing Methods 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 240000005561 Musa balbisiana Species 0.000 claims 1
- 238000002844 melting Methods 0.000 abstract description 18
- 230000008018 melting Effects 0.000 abstract description 18
- 239000000796 flavoring agent Substances 0.000 abstract description 15
- 235000019634 flavors Nutrition 0.000 abstract description 15
- 230000000007 visual effect Effects 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000010410 layer Substances 0.000 description 73
- 235000015243 ice cream Nutrition 0.000 description 19
- 240000008790 Musa x paradisiaca Species 0.000 description 10
- 235000013772 propylene glycol Nutrition 0.000 description 10
- 239000003381 stabilizer Substances 0.000 description 10
- 238000003756 stirring Methods 0.000 description 10
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 9
- 239000003795 chemical substances by application Substances 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 9
- 239000000203 mixture Substances 0.000 description 9
- 102000014171 Milk Proteins Human genes 0.000 description 7
- 108010011756 Milk Proteins Proteins 0.000 description 7
- 239000011247 coating layer Substances 0.000 description 7
- 235000021239 milk protein Nutrition 0.000 description 7
- 230000008569 process Effects 0.000 description 7
- 239000007787 solid Substances 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 239000002518 antifoaming agent Substances 0.000 description 5
- 235000013361 beverage Nutrition 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 5
- 229920000161 Locust bean gum Polymers 0.000 description 4
- 239000000701 coagulant Substances 0.000 description 4
- 230000006378 damage Effects 0.000 description 4
- 239000000839 emulsion Substances 0.000 description 4
- 238000004880 explosion Methods 0.000 description 4
- 235000010420 locust bean gum Nutrition 0.000 description 4
- 239000000711 locust bean gum Substances 0.000 description 4
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 102000011632 Caseins Human genes 0.000 description 3
- 108010076119 Caseins Proteins 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 235000001465 calcium Nutrition 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229960005069 calcium Drugs 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 239000005018 casein Substances 0.000 description 3
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 3
- 235000021240 caseins Nutrition 0.000 description 3
- 239000008157 edible vegetable oil Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 235000011187 glycerol Nutrition 0.000 description 3
- 239000001540 sodium lactate Substances 0.000 description 3
- 235000011088 sodium lactate Nutrition 0.000 description 3
- 229940005581 sodium lactate Drugs 0.000 description 3
- 229920000107 Acetylated distarch adipate Polymers 0.000 description 2
- 229920002907 Guar gum Polymers 0.000 description 2
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 description 2
- 229920002774 Maltodextrin Polymers 0.000 description 2
- 239000005913 Maltodextrin Substances 0.000 description 2
- 229920001213 Polysorbate 20 Polymers 0.000 description 2
- 229920001214 Polysorbate 60 Polymers 0.000 description 2
- 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 2
- 230000032683 aging Effects 0.000 description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 239000013530 defoamer Substances 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 235000021433 fructose syrup Nutrition 0.000 description 2
- 229960005150 glycerol Drugs 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 description 2
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 description 2
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 description 2
- 229940035034 maltodextrin Drugs 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000000256 polyoxyethylene sorbitan monolaurate Substances 0.000 description 2
- 235000010486 polyoxyethylene sorbitan monolaurate Nutrition 0.000 description 2
- 229920000136 polysorbate Polymers 0.000 description 2
- -1 propylene glycol fatty acid ester Chemical class 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 230000000171 quenching effect Effects 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 2
- 239000001509 sodium citrate Substances 0.000 description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 2
- 235000011083 sodium citrates Nutrition 0.000 description 2
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 2
- 229940048086 sodium pyrophosphate Drugs 0.000 description 2
- 235000019832 sodium triphosphate Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- ZNOZWUKQPJXOIG-XSBHQQIPSA-L [(2r,3s,4r,5r,6s)-6-[[(1r,3s,4r,5r,8s)-3,4-dihydroxy-2,6-dioxabicyclo[3.2.1]octan-8-yl]oxy]-4-[[(1r,3r,4r,5r,8s)-8-[(2s,3r,4r,5r,6r)-3,4-dihydroxy-6-(hydroxymethyl)-5-sulfonatooxyoxan-2-yl]oxy-4-hydroxy-2,6-dioxabicyclo[3.2.1]octan-3-yl]oxy]-5-hydroxy-2-( Chemical compound O[C@@H]1[C@@H](O)[C@@H](OS([O-])(=O)=O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H]2OC[C@H]1O[C@H](O[C@H]1[C@H]([C@@H](CO)O[C@@H](O[C@@H]3[C@@H]4OC[C@H]3O[C@H](O)[C@@H]4O)[C@@H]1O)OS([O-])(=O)=O)[C@@H]2O ZNOZWUKQPJXOIG-XSBHQQIPSA-L 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000007580 dry-mixing Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 229920000591 gum Polymers 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 238000007790 scraping Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/48—Composite products, e.g. layered, laminated, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/325—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a frozen drink and a preparation method thereof, wherein the frozen drink comprises the following components: a cake body; a chocolate layer coating at least part of the outer surface of the cake body; and a processed cheese layer coating at least a portion of the outer surface of the chocolate layer. The frozen drink has the double-coating structure of the processed cheese and the chocolate, is rich in nutrition, excellent in flavor and taste, strong in stability, high in melting resistance and good in visual effect.
Description
Technical Field
The present invention relates to the field of food. In particular, the invention relates to frozen beverages with double coatings of chocolate and processed cheese and a method for preparing the same.
Background
The frozen drink is a frozen product which is prepared by taking one or more of drinking water, sugar, dairy products, fruit products, bean products, edible oil and the like as a main raw material, adding or not adding food additives, and carrying out batching, sterilization and freezing. Some frozen beverages containing chocolate have been proposed in recent years and are popular with people.
Processed cheese, also known as processed cheese, processed cheese or recombined cheese, is a product which is prepared by taking one or more natural cheeses with different maturity as main raw materials, crushing the raw materials, and adding emulsifying salt, stabilizing agent and the like to melt the raw materials.
However, no frozen drink having both processed cheese coating and chocolate coating has been found.
Disclosure of Invention
The present invention aims to solve at least one of the technical problems existing in the prior art to at least some extent. Therefore, the frozen drink and the preparation method thereof provided by the invention have the structures of the inner chocolate layer and the outer processed cheese layer, and are high in nutritive value, excellent in flavor and taste, strong in stability, good in melting resistance and good in visual effect.
In one aspect of the invention, the invention provides a frozen drink. According to an embodiment of the invention, the frozen drink comprises: a cake body; a chocolate layer coating at least part of the outer surface of the cake body; and a processed cheese layer coating at least a portion of the outer surface of the chocolate layer. Therefore, the frozen drink provided by the embodiment of the invention has a double-coating structure of processed cheese and chocolate, is rich in nutrition, and has excellent flavor and taste and good visual effect.
According to an embodiment of the present invention, the frozen drink may further have the following additional technical features:
according to an embodiment of the invention, the raw materials of the processed cheese layer comprise: cream cheese, emulsifying salts, milk proteins, stabilizers, optionally at least one of the following: banana peel pulp, cellulose, a water-retaining agent and a defoaming agent.
According to an embodiment of the invention, the milk protein is selected from at least one of casein, whey protein, milk protein and milk powder, preferably whey protein.
According to an embodiment of the invention, the water retaining agent is selected from at least one of potassium lactate, sodium lactate and glycerol, preferably potassium lactate.
According to an embodiment of the present invention, the emulsifying salt is selected from at least one of sodium hexametaphosphate, disodium hydrogen phosphate, sodium pyrophosphate, sodium tripolyphosphate and sodium citrate, preferably sodium hexametaphosphate and disodium hydrogen phosphate.
According to an embodiment of the invention, the stabilizer is selected from at least one of carrageenan, locust bean gum, pectin and hydroxypropyl distarch phosphate, preferably carrageenan.
According to an embodiment of the invention, the defoamer is selected from at least one of propylene glycol, tween 80, tween 20, tween 40 and tween 60, preferably propylene glycol and tween 80.
According to an embodiment of the present invention, the processed cheese layer raw material comprises, based on the total mass of the processed cheese layer raw material: 15-25% by weight cream cheese; 5-10 mass% of banana peel pulp; whey protein powder 5-10 wt%; 5 to 10 mass% of cellulose; 1 to 6 mass% of potassium lactate; 1 to 4 mass% of carrageenan; 0.5 to 2 mass% of sodium hexametaphosphate; 0.5 to 1.5 mass% of disodium hydrogen phosphate; 0.5 to 1.2 mass% of propylene glycol; 0.5 to 1.2 mass% of tween 80; and the balance water.
According to an embodiment of the invention, the raw materials of the chocolate layer comprise chocolate, vegetable oil and optionally at least one of the following: xylo-oligosaccharide, glucono-delta-lactone, curdlan and calcium alginate.
According to an embodiment of the invention, the chocolate layer stock comprises, based on the total mass of the chocolate layer stock: 70 to 80 mass% of chocolate; 10 to 15 mass% of xylo-oligosaccharide; 2 to 8 mass% of vegetable oil; 1 to 5 mass% of glucono-delta-lactone; 1 to 5 mass% of curdlan; and 1 to 5 mass% of calcium alginate.
In a further aspect of the invention, the invention provides a method of preparing a frozen drink as described above. According to an embodiment of the invention, the method comprises: (1) Preparing chocolate slurry and processed cheese slurry from the raw materials of the chocolate layer and the processed cheese layer respectively; (2) Applying the chocolate mass to at least a portion of the outer surface of the cake to form the chocolate layer; and (3) applying the processed cheese slurry to at least a portion of an outer surface of the chocolate layer to form the processed cheese layer. Therefore, the frozen drink obtained by the method provided by the embodiment of the invention has a double-coating structure of the processed cheese and the chocolate, is rich in nutrition, and has the advantages of excellent flavor and taste, strong stability, good melting resistance and good visual effect.
According to an embodiment of the present invention, step (2) further includes: the cake with the chocolate mass applied is contacted with liquid nitrogen to solidify the chocolate mass to form the chocolate layer.
According to an embodiment of the invention, the temperature of the chocolate mass is 40-45 ℃.
According to an embodiment of the present invention, step (3) further includes: the cake with the applied processed cheese slurry is contacted with liquid nitrogen to solidify the processed cheese slurry to form the processed cheese layer.
According to an embodiment of the invention, the temperature of the processed cheese slurry is 45-50 ℃.
According to an embodiment of the invention, the chocolate mass is obtained by: adding the chocolate, the xylooligosaccharide, the glucono-delta-lactone, the curdlan and the calcium alginate into a ball mill, pouring the completely melted vegetable oil while adding, and grinding for 30-50 minutes to obtain the chocolate paste.
According to an embodiment of the invention, the processed cheese slurry is obtained by: mixing and crushing other raw materials except for the emulsifying salt in the raw materials of the processed cheese slurry so as to obtain a mixed material; heating and sterilizing the mixed material so as to obtain a sterilization treatment product; heating the sterilization treatment product to the emulsification treatment temperature, and carrying out degassing treatment and emulsification treatment to obtain an emulsification treatment product; and subjecting the emulsified product to a cooling treatment to obtain the processed cheese slurry.
According to an embodiment of the present invention, the emulsification treatment is stirring at a temperature of 85 to 95 ℃ and a rotation speed of 30 to 35rpm for 3 to 4 hours.
According to an embodiment of the present invention, the cooling treatment is to cool the emulsified product to 45 to 50 ℃ for 20 to 30 minutes.
According to an embodiment of the present invention, the heating treatment is stirring at a temperature of 70 to 90 ℃ for 10 to 20 minutes at a rotation speed of 2000 to 2500 rpm.
Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention.
Drawings
The foregoing and/or additional aspects and advantages of the invention will become apparent and may be better understood from the following description of embodiments taken in conjunction with the accompanying drawings in which:
FIG. 1 shows a schematic flow chart of preparing a frozen drink according to one embodiment of the invention; and
FIG. 2 shows a schematic flow chart of preparing a processed cheese slurry according to one embodiment of the invention.
Detailed Description
Embodiments of the present invention are described in detail below. The following examples are illustrative only and are not to be construed as limiting the invention.
The invention provides a frozen drink and a preparation method thereof, and the frozen drink and the preparation method thereof are respectively described in detail below.
Frozen drink
In one aspect of the invention, the invention provides a frozen drink. According to an embodiment of the invention, the frozen drink comprises: a cake body; a chocolate layer coating at least part of the outer surface of the cake body; and a layer of processed cheese coating at least a portion of the outer surface of the chocolate layer. Therefore, the frozen drink provided by the embodiment of the invention has a double-coating structure of processed cheese and chocolate, is rich in nutrition, and has excellent flavor and taste and good visual effect.
According to an embodiment of the invention, the raw materials of the processed cheese layer include: cream cheese, emulsifying salts, milk proteins, stabilizers, optionally at least one of the following: banana peel pulp, cellulose, a water-retaining agent and a defoaming agent.
At present, the raw material commonly used for preparing the processed cheese is enzyme-coagulated cheese, which has hard texture, is not easy to adhere to a chocolate layer during coating, and has the problem of poor uniformity such as over-thinness or over-thickness. Furthermore, the inventors found that cream cheese, which is a raw material for producing processed cheese, has a soft texture, good adhesiveness, and is easily applied to a chocolate layer, and a uniform thickness. The melting temperature is low, and the chocolate coating is not easy to break when the melting point of the chocolate coating is reached. And moreover, the cream cheese has soft texture, so that the processed cheese layer has soft taste, and the phenomenon of over-hardness is avoided, and the cream cheese is popular with people. In addition, the fat content in the cream cheese is higher, so that the melting resistance of a processed cheese layer is improved, the melting time is prolonged, and the frozen drink is endowed with stronger stability.
The raw cream cheese belongs to semi-solid state, and can be changed into soluble cheese by the chemical action of later emulsifying salt, and protein, stabilizer, etc. are added again to make processed cheese. In order to further improve the melt resistance of the processed cheese layer, banana peel paste was added to the raw material. Meanwhile, the water-retaining agent is added, so that the processed cheese layer has water-retaining property, and the processed cheese layer is not too hard in taste after being chewed. In addition, the release of the flavor of the processed cheese layer is affected by freezing treatment, and the problem of excessive hardness (chewing property problem; storage at 18 ℃ below zero and stiffness of the texture can be caused by conventional processed cheese layers), so that the conventional cheese also needs to be thawed at 0-4 ℃ and the problems can be effectively solved by adding banana peel paste and a water-retaining agent, and the flavor and taste of the processed cheese layers are ensured. The addition of cellulose can improve the stability and setting profile of the reconstituted cheese layer. In general, in the process of preparing a processed cheese, stirring treatment is required, bubbles are easily generated, and a common solution is to rapidly degas a feed liquid, but the bubbles cannot be completely eliminated. Furthermore, the inventors found that banana peel is rich in proteins, fats, which themselves are also prone to foaming during processing. During the setting and maturation process of the solid processed cheese, bubbles can rise to the surface of the processed cheese block, and a small part of the cheese block with bubbles is cut off. However, since it is necessary to apply a coating layer to a frozen drink in a liquid state, bubbles cannot be completely removed by leaving and cutting as in the case of a solid processed cheese, and the visual effect of the product is impaired. Furthermore, the inventors added an antifoaming agent to the raw material in order to eliminate bubbles and impart excellent visual effects to the product. Meanwhile, the emulsion has certain thickening and emulsifying properties, and improves the stability of the system.
In addition, the frozen drink is easy to generate the slurry explosion phenomenon when the slurry is coated on the cake body, namely, the beaded cake body is exposed after the slurry is coated on the cake body, the main reason is that the coating layer is greatly contracted when the coating layer is solidified, so that the coating layer on the surface of the coating layer is broken, the heat is released when the coating layer is cooled and solidified, the cooling and solidification are too fast, and the heat is only transferred to the surface of the cake body contacted with the coating layer, so that the cake body is heated and melted, and is extruded from the broken part. The inventor has unexpectedly found that the adoption of the raw material composition of the processed cheese layer can effectively avoid the phenomenon of slurry explosion and ensure the integrity of the coating. Meanwhile, the flavor of the processed cheese can be well released.
The invention is not strictly limited to the types of emulsifying salt, milk protein, stabilizing agent, cellulose, water-retaining agent and defoaming agent, and can be flexibly selected according to actual conditions.
According to an embodiment of the invention, the milk protein is selected from at least one of casein, whey protein, milk protein and milk powder, preferably whey protein. Therefore, the texture of the reproduced cheese coating can be improved, and the reproduced cheese coating is not harder like casein; meanwhile, whey protein is fresh and cool after being added and melted in the mouth.
According to an embodiment of the invention, the water retaining agent is selected from at least one of potassium lactate, sodium lactate and glycerol. The inventor selects the better water-retaining agent from a plurality of disclosed water-retaining agents, which can effectively avoid the processed cheese layer from chewing too hard taste and can not interfere with other characteristics of the processed cheese layer. Among them, potassium lactate is more effective.
According to an embodiment of the present invention, the emulsifying salt is selected from at least one of sodium hexametaphosphate, disodium hydrogen phosphate, sodium pyrophosphate, sodium tripolyphosphate, and sodium citrate. The inventor obtains the better emulsifying salt through a large number of experiments, so that calcium in the cream cheese can be effectively replaced, and the whole system is emulsified into a uniform and fine liquid state. Among them, sodium hexametaphosphate and disodium hydrogen phosphate are more effective.
According to an embodiment of the invention, the stabilizing agent is selected from at least one of carrageenan, locust bean gum, pectin and hydroxypropyl distarch phosphate. The inventor obtains the better stabilizer through a large number of experiments, thereby enabling the uniform emulsion to be solidified and molded, and having smooth texture and good stability. Wherein, the effect of carrageenan is better.
According to an embodiment of the invention, the defoamer is selected from at least one of propylene glycol, tween 80, tween 20, tween 40 and tween 60. The inventor obtains the better defoaming agent through a plurality of experiments, so as to eliminate bubbles and endow the product with excellent visual effect. Among them, propylene glycol and tween 80 are more effective.
According to an embodiment of the invention, the processed cheese layer raw material comprises, based on the total mass of the processed cheese layer raw material: 15-25% by weight cream cheese; 5-10 mass% of banana peel pulp; whey protein powder 5-10 wt%; 5 to 10 mass% of cellulose; 1 to 6 mass% of potassium lactate; 1 to 4 mass% of carrageenan; 0.5 to 2 mass% of sodium hexametaphosphate; 0.5 to 1.5 mass% of disodium hydrogen phosphate; 0.5 to 1.2 mass% of propylene glycol; 0.5 to 1.2 mass% of tween 80; and the balance water. The inventor obtains the better proportion through a large number of experiments, so that the obtained processed cheese tissue has uniform tissue state; the integrity is good, and the slurry explosion phenomenon is not easy to occur; the frozen cheese has proper taste, is not easy to have the phenomenon of excessively hard taste, and well releases the flavor of the processed cheese; air bubbles are not easy to occur; has strong stability and good melting resistance.
According to an embodiment of the invention, the raw materials of the chocolate layer comprise chocolate, vegetable oil, optionally at least one of the following: xylo-oligosaccharide, glucono-delta-lactone, curdlan and calcium alginate. The inventors have found that glucono-delta-lactone, curdlan and calcium alginate as stabilizers and coagulants can ensure that the chocolate coating forms a hard crust. Meanwhile, the inventors have unexpectedly found that the use of the above materials can raise the melting point of chocolate so that the chocolate is still in a hard solid state when coated with a processed cheese slurry, avoiding melting, thereby forming a uniform, complete chocolate layer and processed cheese layer.
According to an embodiment of the invention, the chocolate layer stock comprises, based on the total mass of the chocolate layer stock: 70 to 80 mass% of chocolate; 10 to 15 mass% of xylo-oligosaccharide; 2 to 8 mass% of vegetable oil; 1 to 5 mass% of glucono-delta-lactone; 1 to 5 mass% of curdlan; and 1 to 5 mass% of calcium alginate. The inventor obtains the composition of the better chocolate raw materials through a large number of experiments, thereby effectively improving the hardness and the melting point of the chocolate layer, ensuring that the chocolate layer is still in a hard solid state when the processed cheese slurry is coated, avoiding melting, and forming a uniform and complete chocolate layer and a processed cheese layer.
It should be noted that the composition of the cake body is not strictly limited, and the composition of the cake body of the frozen drink which is conventional in the art can be adopted, and is flexibly selected according to actual conditions. According to an embodiment of the present invention, the cake comprises: 5 to 10 mass percent of white granulated sugar, 2 to 8 mass percent of anhydrous cream, 2 to 8 mass percent of edible vegetable oil, 5 to 10 mass percent of skim milk powder, 1 to 5 mass percent of maltodextrin, 1 to 5 mass percent of high fructose syrup, 1 to 5 mass percent of acetylated distarch adipate, 0.05 to 0.2 mass percent of sodium carboxymethyl cellulose, 0.05 to 0.1 mass percent of guar gum, 0.04 to 0.1 mass percent of citric acid, 0.01 to 0.08 mass percent of locust bean gum, 0.01 to 0.05 mass percent of kappa-type carrageenan and 100 percent of water supplementing. Therefore, the cake body is endowed with better flavor, taste, stability and nutritional value, and meanwhile, the cake body can be prevented from melting when chocolate is coated and cheese is processed, and the integrity of the cake body is kept.
Method for preparing frozen beverage
In another aspect of the invention, the invention provides a method of preparing a frozen drink as described above. According to an embodiment of the invention, referring to fig. 1, the method comprises:
s100 preparing chocolate paste and processed cheese paste
In this step, the raw material of the chocolate layer and the raw material of the processed cheese layer are prepared into chocolate paste and processed cheese paste, respectively.
According to an embodiment of the invention, the chocolate mass is obtained by: adding chocolate, xylooligosaccharide, glucono-delta-lactone, curdlan and calcium alginate into a ball mill, pouring completely melted vegetable oil while adding, and grinding for 30-50 minutes to obtain chocolate slurry. By grinding to refine the material, dissolving in vegetable oil, a uniform chocolate mass is obtained.
According to an embodiment of the invention, referring to fig. 2, the processed cheese slurry is obtained by:
s110 mixing and pulverizing treatment
In this step, the other raw materials than the emulsifying salt among the raw materials of the processed cheese slurry are mixed and pulverized to obtain a mixed material. Therefore, the materials are uniformly dispersed, and the subsequent full emulsification reaction is facilitated.
S120 heating and sterilizing treatment
In this step, the mixture is subjected to heating and sterilization treatment so as to obtain a sterilization-treated product. Thereby, in order to effectively kill harmful bacteria.
According to an embodiment of the present invention, the heating treatment is stirring at a temperature of 70 to 90℃for 10 to 20 minutes at a rotation speed of 2000 to 2500 rpm. Thereby, each material is melted to form a uniform mixed solution.
S130 degassing and emulsifying treatment
In this step, the sterilization treatment product is heated to the emulsification treatment temperature, and the emulsification treatment is performed after the degassing treatment so as to obtain the emulsification treatment product. The material is degassed, so that bubbles can be avoided. The material is emulsified so as to replace calcium in cheese, so that uniform and fine emulsion is formed.
According to an embodiment of the present invention, the emulsification treatment is carried out at a temperature of 85 to 95℃and a rotation speed of 30 to 35rpm for 3 to 4 hours. Thus, calcium in the cheese can be fully replaced, and a uniform and fine emulsion is formed. Meanwhile, the stirring rotation speed is controlled to reduce bubble generation.
S140 cooling treatment
In this step, the emulsified product is subjected to a cooling treatment to obtain a processed cheese slurry. Thereby allowing cooling to form a processed cheese.
According to an embodiment of the present invention, the cooling treatment is to cool the emulsified product to 45 to 50 ℃ for 20 to 30 minutes. Thus, the processed cheese layer is prevented from being excessively emulsified, and the texture is prevented from being excessively hard, so that the processed cheese layer is not easy to coat and chew in the mouth.
S200 forming the chocolate layer
In this step, a chocolate mass is applied to at least part of the outer surface of the cake body so as to form a chocolate layer.
According to an embodiment of the present invention, step S200 further includes: the cake with the chocolate mass applied thereto is contacted with liquid nitrogen to solidify the chocolate mass to form a chocolate layer. Under the action of liquid nitrogen, the slurry can be quickly condensed and solidified to form a solid chocolate layer, so that the processed cheese slurry can be conveniently coated and hung later. Meanwhile, the melting of the internal cake can be reduced.
According to an embodiment of the invention, the temperature of the chocolate mass is 40-45 ℃. Under the condition, the chocolate paste is in a liquid state, so that the coating is convenient, and the melting of the internal cake caused by the excessive temperature can be avoided.
S300 formation of a processed cheese layer
In this step, a processed cheese slurry is applied to at least a portion of the outer surface of the chocolate layer to form a processed cheese layer.
According to an embodiment of the present invention, step S300 further includes: the cake with the applied processed cheese slurry was contacted with liquid nitrogen to solidify the processed cheese slurry to form a processed cheese layer. Under the action of liquid nitrogen, the slurry can be quickly condensed and solidified to form a solid reproduced cheese layer. At the same time, melting of the inner chocolate layer can be avoided.
According to an embodiment of the invention, the temperature of the reconstituted cheese slurry is 45-50 ℃. At the temperature, the processed cheese slurry is ensured to be in a liquid state, so that the processed cheese slurry is convenient to coat, and the inner chocolate layer can be prevented from being melted due to the excessively high temperature.
Those skilled in the art will appreciate that the features and advantages described above with respect to frozen beverages are equally applicable to the method of preparing frozen beverages and will not be described in detail herein.
The scheme of the present invention will be explained below with reference to examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the present invention and should not be construed as limiting the scope of the invention. The examples are not to be construed as limiting the specific techniques or conditions described in the literature in this field or as per the specifications of the product. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.
Examples 1 to 4
In this example, ice cream was prepared according to the following method:
1. preparation of ice cream cake
(1) Dry-mixing white granulated sugar 7%, anhydrous butter 5%, edible vegetable oil 5%, skim milk powder 9%, maltodextrin 3%, fructose syrup 2%, acetylated distarch adipate 2.2%, sodium carboxymethylcellulose 0.1%, guar gum 0.07%, citric acid 0.06%, locust bean gum 0.04%, kappa carrageenan 0.03%, adding water at 50deg.C to 100%, and stirring for 50min.
(2) And (3) sterilization: and taking out the slurry, heating in a hot water bath at 95 ℃ for 2min, and sterilizing, wherein the slurry is continuously stirred by a stirrer in the process.
(3) Homogenizing: cooling the slurry to 45 ℃ in a cold water tank, then pouring the slurry into a sterilized homogenizer, and homogenizing for 1 time under the condition of 300-400 bar. Stirring is continuously carried out in the homogenizing process so as to prevent oil drops from floating upwards.
(4) Quenching: and (3) placing the homogenized slurry into a brine bath, and cooling to 2-6 ℃ in a quenching way.
(5) Aging: and (3) placing the slurry into a refrigerator at the temperature of 4 ℃, standing and aging for 4-8 hours.
(6) Freezing and molding, and filling into a mold: pouring aged and mature slurry into a congealer, stirring and cooling, observing the state of the slurry, controlling the expansion rate to be about 80%, discharging at about-3 ℃ after the slurry is uniformly wrapped with gas, immersing into an ice cream embryo mould, scraping the surface, and ensuring that the slurry is completely filled so as to avoid larger gaps. Subsequently, the abrasive article was immersed in a saline bath at-30 ℃ and an ice cream stick was inserted.
(7) Demolding: taking out the mould after 10min, heating the outer side of the mould by tap water, rapidly pulling out the ice cream cake body, and putting the ice cream cake body into a freezer for cold storage.
2. Preparation of chocolate layer paste
Adding chocolate block, xylooligosaccharide, glucono-delta-lactone (stabilizing and coagulating agent), curdlan (coagulating agent) and calcium alginate (coagulating agent) into ball mill, and pouring completely melted vegetable oil while adding. The grinding time is 30-50min.
3. Preparation of processed cheese layer slurry
Raw materials: cream cheese, drinking water, banana peel pulp, whey protein powder, potassium lactate, cellulose, sodium hexametaphosphate, disodium hydrogen phosphate, carrageenan, propylene glycol and Tween 80.
(1) Mixing (except for sodium hexametaphosphate and disodium hydrogen phosphate) and crushing:
mixing and crushing cream cheese, banana peel paste, whey protein powder and the like for a certain time: 10min, rotation speed: 2000-2500 rmp;
(2) heating and sterilizing:
the temperature is raised to 80 ℃, the rotating speed is still 2000-2500 rmp, and the temperature is kept for 15min. Then UHT instantaneous sterilization is carried out, the temperature is 140-145 ℃ and the time is 3-5 min.
(3) Degassing and cooling:
the temperature was raised to 90.+ -. 5 ℃ and rapid degassing was carried out.
(4) Adding sodium hexametaphosphate and disodium hydrogen phosphate as emulsifying salts to emulsify:
the temperature is increased to 90+/-5 ℃, the stirring speed is 30-35 rmp, and the emulsifying time is 3.5-4 h.
(5) Pouring the processed cheese into a coating tank, rapidly cooling to 45-50 ℃ for 20-30 min, and stirring in the process to prevent local uneven cooling.
4. And (3) a slurry hanging process:
firstly, rapidly immersing ice cream cake into chocolate slurry at 40-45 ℃, then coating ice crust by liquid nitrogen;
and secondly, the ice cream with the chocolate ice shell is immersed into the processed cheese slurry (45-50 ℃), the processed cheese coating is formed, then the processed cheese coating is taken out, and the processed cheese coating is coated with the ice shell through liquid nitrogen.
5. The packaging process comprises the following steps:
after the outer layer is completely frozen, the package is placed in a frozen state for preservation (-22 ℃).
The composition of the chocolate layer paste and the preparation process parameters are shown in table 1, and the composition of the processed cheese layer paste is shown in table 2.
Table 1 chocolate layer slurry composition
| Name of the name | Example 1 | Example 2 | Example 3 | Example 4 |
| Chocolate block | 78％ | 74％ | 77％ | 74％ |
| Xylooligosaccharide | 10％ | 15％ | 12％ | 13％ |
| Vegetable oil | 4％ | 4％ | 6％ | 4％ |
| Glucono-delta-lactone | 3％ | 4％ | 2％ | 3％ |
| Curdlan gum | 3％ | 2％ | 2％ | 4％ |
| Calcium alginate | 2％ | 1％ | 1％ | 2％ |
| Milling time of process | 40min | 30min | 50min | 40min |
| Coating temperature | 40℃ | 42℃ | 45℃ | 44℃ |
TABLE 2 composition of the processed cheese layer slurry
Comparative example 1
Ice cream was prepared according to the method of example 1, characterized in that cream cheese was replaced with cheddar cheese.
Comparative example 2
Ice cream was prepared according to the procedure of example 1, characterised in that sodium hexametaphosphate and disodium hydrogen phosphate were replaced by propylene glycol fatty acid ester and propylene glycol fatty acid ester, respectively.
Comparative example 3
Ice cream was prepared as in example 1, characterized in that propylene glycol was added in an amount of 2%.
Comparative example 4
Ice cream was prepared according to the method of example 1, characterised in that the banana peel paste was added at 15%.
Comparative example 5
Ice cream was prepared according to the procedure of example 1, characterised in that the amount of potassium lactate added was 0.5%.
Comparative example 6
Ice cream was prepared according to the method of example 1, characterised in that potassium lactate was replaced by sodium lactate and glycerol.
Comparative example 7
Ice cream was prepared according to the procedure of example 1, characterised in that no curdlan and no calcium alginate were added.
Example 5
The ice creams obtained in examples 1 to 4 and comparative examples 1 to 7 were evaluated as follows:
(1) Coating thickness: when the coating exceeds 1mm and is too thick, measured by a steel ruler; when the coating is less than 0.5mm, it is too thin; the thickness of the coating is just at 0.5-1 mm.
(2) Coating explosion slurry: 10 coats were applied separately, of which only 1 burst was considered.
(3) Flavor release and chewiness determination: 50 researchers with abundant experience evaluate the flavor, taste and tissue structure of the ice cream coating (the basis of the evaluation is that the flavor of the processed cheese and the chocolate are well released, the score is 0-10 respectively, the higher the score is, the better the release effect is, wherein 8 or more points are the good release of the flavor of the chocolate and the processed cheese), and the same result is judged if the evaluation is the same for 40 persons (the score is more than or equal to 8 points).
(4) Degree of cake destruction: taking 10 frozen ice cream pieces, and peeling off the coating skin of the processed cheese. If the cake shape is damaged by naked eyes, namely, damage; the damage which is not easy to be observed by naked eyes is no damage.
(5) Air bubble condition of processed cheese layer: 5-10 bubbles appear, which can be defined as more bubbles; more than 10 bubbles appear, which are a lot of bubbles; the occurrence of bubbles is in the range of 1-5, and the bubbles are small.
The results are shown in Table 3. It can be seen that compared with the comparative examples, the ice cream obtained in examples 1 to 4 has a uniform and suitable thickness of the chocolate layer and the processed cheese layer, does not show a popping phenomenon, hardly has bubbles in the outer processed cheese layer, has a released flavor, and has good chewiness, good resistance to melting and long melting time. Of these, example 2 gives the best overall effect.
Table 3 quality evaluation
Table 3 (subsequent)
In the description of the present specification, a description referring to terms "one embodiment," "some embodiments," "examples," "specific examples," or "some examples," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the present invention. In this specification, schematic representations of the above terms are not necessarily directed to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, the different embodiments or examples described in this specification and the features of the different embodiments or examples may be combined and combined by those skilled in the art without contradiction.
While embodiments of the present invention have been shown and described above, it will be understood that the above embodiments are illustrative and not to be construed as limiting the invention, and that variations, modifications, alternatives and variations may be made to the above embodiments by one of ordinary skill in the art within the scope of the invention.
Claims (5)
1. A frozen drink, comprising:
a cake body;
a chocolate layer coating at least part of the outer surface of the cake body; and
a processed cheese layer coating at least a portion of the outer surface of the chocolate layer;
based on the total mass of the processed cheese layer raw materials, the processed cheese layer raw materials include:
15-25% by weight of cream cheese;
5-10 mass% of banana peel paste;
5-10 mass% of whey protein powder;
5-10 mass% of cellulose;
1-6 mass% of potassium lactate;
1-4 mass% of carrageenan;
0.5 to 2 mass% of sodium hexametaphosphate;
0.5 to 1.5 mass% of disodium hydrogen phosphate;
0.5 to 1.2 mass% of propylene glycol;
0.5 to 1.2 mass% of tween 80; and
the balance of water;
the chocolate layer stock comprises, based on the total mass of the chocolate layer stock:
70-80 mass% of chocolate;
10-15 mass% of xylo-oligosaccharide;
2-8 mass% of vegetable oil;
1-5 mass% of glucono-delta-lactone;
1-5 mass% of curdlan; and
1-5% by mass of calcium alginate.
2. A method of preparing the frozen drink of claim 1, comprising:
(1) Preparing chocolate slurry and processed cheese slurry from the raw materials of the chocolate layer and the processed cheese layer respectively;
(2) Applying the chocolate mass to at least a portion of the outer surface of the cake to form the chocolate layer; and
(3) The processed cheese slurry is applied to at least a portion of the outer surface of the chocolate layer to form the processed cheese layer.
3. The method of claim 2, wherein step (2) further comprises:
contacting the cake with the chocolate mass applied thereto with liquid nitrogen so as to solidify the chocolate mass to form the chocolate layer;
optionally, the temperature of the chocolate mass is 40-45 ℃;
optionally, step (3) further comprises:
contacting the cake with the applied processed cheese slurry with liquid nitrogen to solidify the processed cheese slurry to form the processed cheese layer,
optionally, the temperature of the processed cheese slurry is 45-50 ℃.
4. The method according to claim 2, characterized in that the chocolate mass is obtained by:
adding the chocolate, the xylooligosaccharide, the glucono-delta-lactone, the curdlan and the calcium alginate into a ball mill, pouring the completely melted vegetable oil while adding, and grinding for 30-50 minutes to obtain the chocolate paste.
5. The method of claim 2, wherein the processed cheese slurry is obtained by:
mixing and crushing other raw materials except for the emulsifying salt in the raw materials of the processed cheese slurry so as to obtain a mixed material;
heating and sterilizing the mixed material so as to obtain a sterilization treatment product;
heating the sterilization treatment product to the emulsification treatment temperature, and carrying out degassing treatment and emulsification treatment to obtain an emulsification treatment product; and
cooling the emulsified product to obtain the processed cheese slurry;
optionally, the emulsification treatment is carried out at a temperature of 85-95 ℃ and a rotating speed of 30-35 rpm for 3-4 hours;
optionally, the cooling treatment is to cool the emulsified product to 45-50 ℃ for 20-30 minutes;
optionally, the heating treatment is carried out at a temperature of 70-90 ℃ and a rotation speed of 2000-2500 rpm for 10-20 minutes.
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| 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 |
| CN112715718B (en) * | 2020-12-25 | 2023-06-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Black pure fat chocolate for coating and frozen drink and preparation method thereof |
| CN112741186B (en) * | 2020-12-25 | 2023-05-09 | 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 drink |
| CN115530245B (en) * | 2021-06-29 | 2023-10-27 | 内蒙古蒙牛乳业（集团）股份有限公司 | Food containing double-layer cheese and preparation method thereof |
| CN115956605B (en) * | 2021-10-09 | 2023-12-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Coated cheese bar capable of being stored at normal temperature and preparation method thereof |
| CN116058416A (en) * | 2021-11-04 | 2023-05-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cheese sauce and application thereof in ice cream coating |
| CN116261960B (en) * | 2021-12-13 | 2024-03-08 | 内蒙古蒙牛乳业（集团）股份有限公司 | Processed cheese and preparation method and application thereof |
| CN116508875A (en) * | 2022-01-24 | 2023-08-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Coated ice cream and preparation method thereof |
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