CN110959743A - Frozen beverage and preparation method thereof - Google Patents
Frozen beverage and preparation method thereof Download PDFInfo
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- CN110959743A CN110959743A CN201911241289.5A CN201911241289A CN110959743A CN 110959743 A CN110959743 A CN 110959743A CN 201911241289 A CN201911241289 A CN 201911241289A CN 110959743 A CN110959743 A CN 110959743A
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- 238000000576 coating method Methods 0.000 claims abstract description 85
- 239000011248 coating agent Substances 0.000 claims abstract description 83
- 238000005498 polishing Methods 0.000 claims abstract description 60
- 238000010438 heat treatment Methods 0.000 claims abstract description 21
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- 229910000403 monosodium phosphate Inorganic materials 0.000 description 1
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- 230000035764 nutrition Effects 0.000 description 1
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- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 description 1
- 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 description 1
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- 229910000406 trisodium phosphate Inorganic materials 0.000 description 1
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Images
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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/305—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/325—Cocoa products, e.g. chocolate; Substitutes 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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/44—Cocoa products, e.g. chocolate; Substitutes 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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/322—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a frozen beverage and a preparation method thereof. The preparation method comprises the steps of coating chocolate on the surface of a frozen beverage to form chocolate crackling; before the chocolate crackling is dried, polishing and coating the particles on the chocolate crackling, wherein the polishing and coating sequentially comprises a first polishing and coating and a second polishing and coating, and the particle size of the particles coated and suspended by the first polishing is larger than that of the particles coated and suspended by the second polishing, so that large particles are coated and suspended firstly, and then small particles are coated and suspended, so that the small particles are filled among the large particles, the bonding compactness among the particles is improved, and the particles are prevented from falling off after being transported for a long time or being subjected to external force; and finally, carrying out heat treatment on the polished and coated frozen beverage, controlling the temperature of the heat treatment at 40-45 ℃, keeping the chocolate properly melted, increasing the bonding tightness of the particles and the chocolate crackling, and finally ensuring that the particles are not easy to fall off after the frozen beverage is transported for a long time or is subjected to external force.
Description
Technical Field
The invention belongs to the technical field of frozen drink preparation, and particularly relates to a frozen drink and a preparation method thereof.
Background
The frozen beverage is made up by using drinking water, milk product and edible oil as main raw material, adding proper quantity of perfume, colouring agent, stabilizing agent and emulsifying agent, and making the above-mentioned materials pass through the processes of proportioning, sterilizing, freezing and packaging. Common frozen drinks include ice cream, ice cream bar, slush, ice sucker, edible ice, sweet ice, and the like.
In order to enrich the mouthfeel and nutrition of the frozen drink, at present, the coating particles are added into the chocolate crackling on the outer layer of the frozen drink, so that the attractiveness and the purchase desire of the product are increased, and the mouthfeel of the product is enriched. However, after the coating particles in the chocolate crackling pass through storage, transportation and sale links, the situation that part of the coating particles fall off can occur.
Disclosure of Invention
Therefore, the invention aims to solve the defect that the particles coated in the chocolate crackling of the existing frozen beverage are easy to fall off after being transported for a long time or being subjected to external force, thereby providing the frozen beverage and the preparation method thereof.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
the preparation method of the frozen beverage provided by the invention comprises the following steps:
coating chocolate on the surface of the frozen drink to form chocolate crackling;
before the chocolate crackling is dried, polishing and coating are carried out on the chocolate crackling, wherein the polishing and coating sequentially comprises a first polishing and coating and a second polishing and coating, and the particle size of the particles coated and hung by the first polishing is larger than that of the particles coated and hung by the second polishing;
and carrying out heat treatment on the polished and coated frozen beverage, wherein the temperature of the heat treatment is 40-45 ℃, and preparing the frozen beverage.
Further, the average particle size of the first polishing coated particles is 2.5mm-4 mm;
the average particle size of the second polishing coated particles is 1mm-2 mm.
Further, the heat treatment is to sweep the frozen beverage after grain throwing and coating by adopting hot air with the temperature of 40-45 ℃ at the wind speed of 2-3 m/s.
Further, the method also comprises the step of carrying out liquid nitrogen treatment on the frozen drink after the heat treatment.
Further, the throwing speed of the throwing coating is 2-8m/s, the throwing direction of the throwing coating is obliquely above the chocolate crackling, the acute included angle between the chocolate crackling and the chocolate crackling is 40-70 degrees, and the specific gravity of the particles is 0.2-0.7;
preferably, the throwing speed of the throwing coating is 3-5m/s, the throwing direction of the throwing coating is obliquely above the chocolate crackling, and the acute included angle between the throwing coating and the chocolate crackling is 55-65 degrees;
preferably, the polishing speed of the polishing coating is 4m/s, and the polishing direction of the polishing coating is obliquely above the chocolate crackling and the acute included angle between the polishing direction of the polishing coating and the chocolate crackling is 60 degrees.
Further, the specific gravity of the particles is 0.3 to 0.6; preferably, the particles have a specific gravity of 0.5;
the particles are at least one of cereal particles, biscuit particles, dried fruit particles, nut particles, puffed food particles, frozen fruit particles and candy particles.
Further, the chocolate has a viscosity of 7000 mpa-s to 7600 mpa-s at 37 ℃ and a drying time of 10 to 16 s; preferably, the chocolate has a viscosity of 7200 mpa-s at 37 ℃ and a drying time of 16 s;
the temperature of the surface of the frozen drink is maintained between-11 ℃ and-13 ℃ when the chocolate is coated, and preferably, the temperature of the surface of the frozen drink is maintained at-12 ℃.
Further, the frozen beverage comprises a frozen beverage cake body and a frozen beverage bonding layer coated on the frozen beverage cake body, wherein the raw materials of the frozen beverage bonding layer comprise hemp oil and sucrose laurate, and the content of the hemp oil is 80 wt% -85 wt%.
Further, the content of sucrose laurate in the binding layer of the frozen drink is 0.2-0.5 wt%.
In addition, the invention also provides a frozen beverage prepared by the preparation method.
It should be noted that the drying time of chocolate in the present invention refers to the time for converting the chocolate coating into a solid layer after coating a frozen drink (such as ice cream) in a chocolate solution at 37 ℃. Wherein chocolate means a chocolate coating for the outside of the frozen drink; the frozen beverage generally refers to ice cream and ice cream bars meeting the national standard, and has no special requirements for the frozen beverage.
Compared with the prior art, the invention has the following beneficial effects:
(1) the preparation method of the frozen drink provided by the invention comprises the steps of coating chocolate on the surface of the frozen drink to form chocolate crackling; before the chocolate crackling is dried, polishing and coating the particles on the chocolate crackling, wherein the polishing and coating sequentially comprises a first polishing and coating and a second polishing and coating, and the particle size of the particles coated and suspended by the first polishing is larger than that of the particles coated and suspended by the second polishing, so that large particles are coated and suspended firstly, and then small particles are coated and suspended, so that the small particles are filled among the large particles, the bonding compactness among the particles is improved, and the particles are prevented from falling off after being transported for a long time or being subjected to external force; and finally, carrying out heat treatment on the polished and coated frozen beverage, controlling the temperature of the heat treatment at 40-45 ℃, keeping the chocolate properly melted, increasing the bonding tightness of the particles and the chocolate crackling, and finally ensuring that the particles are not easy to fall off after the frozen beverage is transported for a long time or is subjected to external force.
(2) According to the preparation method of the frozen drink provided by the invention, hot air with the temperature of 40-45 ℃ is adopted for heat treatment, and the frozen drink after grain throwing and coating is swept at the wind speed of 2-3 m/s, so that chocolate can be properly melted, the degree of embedding particles into chocolate crackling is increased under the sweeping of external hot air, and the combination tightness of the particles and the chocolate crackling can be further improved; the chocolate layer is obviously melted due to low heat treatment temperature and no change of chocolate layer state, and the chocolate layer and coated particles can fall off under the action of wind. In addition, the frozen drink after heat treatment is treated by liquid nitrogen, and the effect of solidifying particles is achieved.
(3) According to the preparation method of the frozen beverage provided by the invention, the average particle size of the first polished coated particles is 2.5-4 mm; the average particle size of the second polished coated particles is 1mm-2mm, and the coverage rate of the coated particles can be increased by matching different particle sizes twice;
when coating chocolate, the surface temperature of the frozen drink is maintained at-11 ℃ to-13 ℃, preferably the surface temperature of the frozen drink is maintained at-12 ℃, the cake temperature of the frozen drink is low, and when coating the chocolate, the heat difference between the cake and the chocolate is large, so that the drying rate of the chocolate is accelerated, and the coverage rate of coated particles and the bonding tightness of the particles and the chocolate crackling are reduced; the temperature of the cake body of the frozen drink is high, and when chocolate is coated, the cake body can be partially melted, so that the chocolate is continuously melted and thickened, and continuous production cannot be realized.
(4) According to the preparation method of the frozen beverage provided by the invention, the throwing speed of the throwing coating is controlled to be 2-8m/s, the throwing direction of the throwing coating is obliquely above the chocolate crackling and the acute included angle between the throwing coating and the chocolate crackling is 40-70 degrees, and the strong binding force between particles and the chocolate crackling can be ensured by controlling the throwing speed and the throwing direction, so that the coverage rate of the coating particles in the chocolate-coated frozen beverage in the chocolate crackling is improved, and tests show that the surface area of the chocolate crackling covered by the particles in the chocolate crackling exceeds more than 80% of the total surface area of the chocolate crackling.
(5) The preparation method of the frozen beverage provided by the invention controls the throwing speed of throwing the granules, avoids that the coating granules adhered to the chocolate crackling are knocked off by the subsequent throwing caused by overhigh throwing speed, and simultaneously avoids that the binding force between the coating granules and the chocolate crackling is poor and the coating granules are easy to fall off in subsequent packaging and transportation caused by overhigh throwing speed.
(5) According to the preparation method of the frozen beverage provided by the invention, the grain throwing direction of grain throwing coating is controlled, the phenomenon that the included angle is too large, the coverage rate of coating grains on chocolate crackles at the top is low, the included angle is too small, and the grain throwing can cause scratches on part of the chocolate crackles which are not covered with the coating grains to influence the grain coating effect is avoided.
(6) According to the preparation method of the frozen beverage provided by the invention, the viscosity of chocolate at 37 ℃ is controlled to be 7000mpa · s-7600mpa · s, the drying time is controlled to be 10-16s, the coating time of particles on chocolate crackling can be further prolonged, and the coverage rate is improved; the raw materials of the bonding layer of the frozen drink comprise cannabis oil and sucrose laurate, the content of the cannabis oil in the bonding layer is 35 wt% -45 wt%, the cannabis oil and the sucrose laurate in the bonding layer of the frozen drink are matched with each other, and the content of the cannabis oil in the bonding layer is controlled, so that the frozen drink can be kept to have a stable emulsification system. By arranging the bonding layer on the surface of the frozen drink and then coating chocolate on the bonding layer, the chocolate layer can not fall off from the frozen drink, and even after the chocolate layer is coated with particles, the chocolate layer can not easily fall off.
(7) According to the preparation method of the frozen drink, the content of the sucrose laurate in the bonding layer is limited and matched with the content of the cannabis oil in the bonding layer, and further, an oil-in-water system and a water-in-oil system of the chocolate layer of the frozen drink are taken into consideration, so that the bonding force between the frozen drink and the chocolate layer is enhanced, the chocolate layer and the frozen drink cake are not easily separated even under the condition of temperature fluctuation or vibration, and the attractiveness of the appearance of the product is improved.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.
FIG. 1 is a schematic view of a polishing direction of a frozen beverage and a sharp included angle of chocolate crackling in a polishing and coating process according to an embodiment of the invention;
the reference numerals are explained below:
1-frozen drinks; 2-chocolate crackling; 3-sharp included angle between the grain throwing direction and the chocolate crackling.
Detailed Description
The technical solutions of the present invention are described clearly and completely below, and it is obvious that the described embodiments are some, not all embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The embodiment provides a frozen drink with chocolate-coated particles and a preparation method thereof, the frozen drink with chocolate-coated particles comprises a frozen drink cake body and a frozen drink bonding layer arranged on the surface of the frozen drink cake body, wherein the frozen drink cake body is composed of the following raw materials: 500Kg of raw milk, 150Kg of white granulated sugar, 100Kg of cream, 70Kg of coconut oil, 40Kg of skim milk powder, 4.5Kg of emulsion stabilizer and 1Kg of essence; the frozen drink combination layer is composed of the following raw materials in 1000 kg: 400Kg of hemp oil, 50Kg of white granulated sugar, 20Kg of skimmed milk powder, 10Kg of wheat flour, 2Kg of locust bean gum, 1.5Kg of sucrose laurate, 0.7Kg of aspartame, 1.0Kg of vanilla essence and the balance of water; the chocolate crackling raw material comprises the following components by 1000 kg: 367kg of white granulated sugar, 300kg of palm oil, 120kg of cocoa butter, 110kg of cocoa powder, 100kg of cow milk protein powder, 1.2kg of sodium hexametaphosphate, 1.0kg of trisodium phosphate and 0.8kg of sodium dihydrogen phosphate;
the preparation method of the frozen drink coated with the chocolate particles comprises the following steps:
(1) preparing a frozen beverage cake body: standardizing all the raw materials in the frozen beverage cake body, and then sequentially sterilizing, homogenizing, aging, coagulating and filling to obtain the frozen beverage cake body;
(2) preparing a bonding layer: standardizing the raw materials in the bonding layer, and then sequentially sterilizing, homogenizing, aging and filling;
(3) sequentially carrying out shell sucking, skewer inserting and demoulding on the frozen beverage cake body and the binding layer to prepare the frozen beverage;
(4) the surface temperature of the frozen drink is maintained at-12 ℃, chocolate with the temperature of 37 ℃ is coated on the surface of the frozen drink to form chocolate crackling, and the test shows that the viscosity of the chocolate crackling at 37 ℃ is 7200mpa & s, and the drying time is 16 s;
(5) before the chocolate crackling is dried, polishing grains of biscuit particles are coated and hung on the chocolate crackling, the polishing grains sequentially comprise a first polishing grain coating and a second polishing grain coating, the coating grains are biscuit grains, the specific gravity of the biscuit grains is 0.5, the average grain diameter of the biscuit grains coated and hung by the first polishing grain is 3mm, the average grain diameter of the biscuit grains coated and hung by the second polishing grain is 2mm, the polishing speed of the polishing grain coating and hanging is 4m/s, as shown in figure 1, the polishing grain direction of the polishing grain coating is obliquely above the chocolate crackling, and the acute included angle between the polishing grain direction of the polishing grain coating and the chocolate crackling is 60 degrees;
(6) and sequentially carrying out heat treatment and liquid nitrogen treatment on the polished and coated frozen beverage, wherein the heat treatment is to blow the polished and coated frozen beverage by adopting hot air with the temperature of 40 ℃ at the wind speed of 2.5m/s to prepare the frozen beverage of the chocolate coated particles.
Example 2
The embodiment provides a frozen drink with chocolate-coated particles and a preparation method thereof, the frozen drink with chocolate-coated particles comprises a frozen drink cake body and a frozen drink bonding layer arranged on the surface of the frozen drink cake body, wherein the formula of the frozen drink cake body is the same as that of the frozen drink cake body in embodiment 1; the formula of the bonding layer of the frozen drink is the same as that of the example 1; the recipe of the chocolate crackling is the same as that in example 1;
the preparation method of the frozen drink coated with the chocolate particles is the same as the preparation method of the frozen drink coated with the chocolate particles in the embodiment 1, and the only difference is that: in the embodiment, the surface temperature of the frozen drink is maintained at-11 ℃; the coating particles are nut particles, the specific gravity of the nut particles is 0.6, the average particle size of the first polishing coated nut particles is 2.5mm, and the average particle size of the second polishing coated nut particles is 1.5 mm; the grain throwing speed of the grain throwing coating is 3m/s, the grain throwing direction of the grain throwing coating is obliquely above the chocolate crackling, and the acute included angle between the grain throwing direction and the chocolate crackling is 65 degrees; the temperature of the heat treatment was 43 ℃.
Example 3
The embodiment provides a frozen drink with chocolate-coated particles and a preparation method thereof, the frozen drink with chocolate-coated particles comprises a frozen drink cake body and a frozen drink bonding layer arranged on the surface of the frozen drink cake body, wherein the formula of the frozen drink cake body is the same as that of the frozen drink cake body in embodiment 1; the formula of the bonding layer of the frozen drink is the same as that of the example 1; the recipe of the chocolate crackling is the same as that in example 1;
the preparation method of the frozen drink coated with the chocolate particles is the same as the preparation method of the frozen drink coated with the chocolate particles in the embodiment 1, and the only difference is that: in the embodiment, the surface temperature of the frozen drink is maintained at-13 ℃; the coating particles are dry fruit particles, the specific gravity of the dry fruit particles is 0.4, the average particle size of the first polishing coated dry fruit particles is 4mm, and the average particle size of the second polishing coated dry fruit particles is 2 mm; the grain throwing speed of the grain throwing coating is 5m/s, the grain throwing direction of the grain throwing coating is obliquely above the chocolate crackling, and the acute included angle between the grain throwing direction and the chocolate crackling is 55 degrees; the temperature of the heat treatment was 40 ℃.
Example 4
The embodiment provides a frozen drink with chocolate-coated particles and a preparation method thereof, the frozen drink with chocolate-coated particles comprises a frozen drink cake body and a frozen drink bonding layer arranged on the surface of the frozen drink cake body, wherein the formula of the frozen drink cake body is the same as that of the frozen drink cake body in embodiment 1; the formula of the bonding layer of the frozen drink is the same as that of the example 1; the recipe of the chocolate crackling is the same as that in example 1;
the preparation method of the frozen drink coated with the chocolate particles is the same as the preparation method of the frozen drink coated with the chocolate particles in the embodiment 1, and the only difference is that: in the embodiment, the surface temperature of the frozen drink is maintained at-12 ℃; the average grain diameter of the biscuit grains coated and hung by the first polishing grains is 3mm, and the average grain diameter of the dry fruit grains coated and hung by the second polishing grains is 1.5 mm; the grain throwing speed of the grain throwing coating is 4m/s, the grain throwing direction of the grain throwing coating is obliquely above the chocolate crackling, and the acute included angle between the grain throwing direction and the chocolate crackling is 65 degrees; the temperature of the heat treatment was 43 ℃.
Example 5
The embodiment provides a frozen drink with chocolate-coated particles and a preparation method thereof, the frozen drink with chocolate-coated particles comprises a frozen drink cake body and a frozen drink bonding layer arranged on the surface of the frozen drink cake body, wherein the formula of the frozen drink cake body is the same as that of the frozen drink cake body in embodiment 1; the formula of the bonding layer of the frozen drink is the same as that of the example 1; the recipe of the chocolate crackling is the same as that in example 1;
the preparation method of the frozen drink coated with the chocolate particles is the same as the preparation method of the frozen drink coated with the chocolate particles in the embodiment 1, and the only difference is that: in the embodiment, the surface temperature of the frozen drink is maintained at-11 ℃; the coating particles are dry fruit particles, the specific gravity of the dry fruit particles is 0.4, the average particle size of the first polishing coated dry fruit particles is 2.5mm, and the average particle size of the second polishing coated dry fruit particles is 1 mm; the grain throwing speed of the grain throwing coating is 2m/s, the grain throwing direction of the grain throwing coating is obliquely above the chocolate crackling, and the acute included angle between the grain throwing direction and the chocolate crackling is 70 degrees; the temperature of the heat treatment was 45 ℃.
Example 6
The embodiment provides a frozen drink with chocolate-coated particles and a preparation method thereof, the frozen drink with chocolate-coated particles comprises a frozen drink cake body and a frozen drink bonding layer arranged on the surface of the frozen drink cake body, wherein the formula of the frozen drink cake body is the same as that of the frozen drink cake body in embodiment 1; the formula of the bonding layer of the frozen drink is the same as that of the example 1; the recipe of the chocolate crackling is the same as that in example 1;
the preparation method of the frozen drink coated with the chocolate particles is the same as the preparation method of the frozen drink coated with the chocolate particles in the embodiment 1, and the only difference is that: in the embodiment, the surface temperature of the frozen drink is maintained at-13 ℃; the coated particles are expanded particles, the specific gravity of the expanded particles is 0.3, the average particle size of the expanded particles coated by the first polishing particles is 4mm, and the average particle size of the expanded particles coated by the second polishing particles is 2 mm; the grain throwing speed of the grain throwing coating is 8m/s, the grain throwing direction of the grain throwing coating is obliquely above the chocolate crackling, and the acute included angle between the grain throwing direction and the chocolate crackling is 40 degrees; the temperature of the heat treatment was 41 ℃.
Test example 1
Testing chocolate-coated particle frozen drinks prepared in the above examples 1 to 6 were respectively numbered a to F, and were subjected to a long-distance transportation test, a freezer storage test and a shaking test, respectively, according to the following test methods:
and (3) long-distance transport test: firstly, packaging samples of all samples are loaded into a packaging box, transported out of a refrigerator and placed in a buffer room (-15 ℃) of a refrigeration house for 1 hour; secondly, transporting the seeds for 48 hours in a cold transport vehicle at (-20 ℃ to-15 ℃); finally, storing in sub-bins, and placing for 48h in the sub-bins at (-20 ℃);
and (4) testing storage of the refrigerator: storing each sample in a freezer at (-20 ℃ to-15 ℃) for 30 days;
and (3) oscillation testing: and (3) freely falling each sample packing box after long-distance transportation from the height of 30cm away from the ground, wherein the free falling frequency is 20 times.
The specific scoring criteria are shown in table 1 below, and a higher score indicates a better coating effect of the particles:
table 1: sensory evaluation criteria
The results of 60 persons participating in the taste test, namely a product development engineer engaged in the dairy product (including normal-temperature milk, milk beverage, cheese, butter and frozen beverage) industry for more than 3 years are shown in the following table 2:
table 2: sensory evaluation average score
| Evaluation item | A | B | C | D | E | F |
| Long distance transport test | 10 | 9.8 | 9.7 | 10 | 9.6 | 9.6 |
| Freezer storage test | 9.7 | 9.6 | 9.5 | 9.8 | 9.4 | 9.5 |
| Shock testing | 9.6 | 9.5 | 9.3 | 9.8 | 9.2 | 9.3 |
As can be seen from Table 2 above, the coverage, aesthetics and shedding rate of the product particles of example 4 of the present invention are better, and the coated particles are least likely to shed during long-distance transportation, freezer storage and shaking tests.
Test example 2
The chocolate-coated frozen drinks prepared in examples 1 to 6 were tested for particle coverage, and the chocolate-coated frozen drinks prepared in examples 1 to 6 were tested for particle coverage on the chocolate crusts of more than 80%.
Example 7
The embodiment provides a frozen drink with chocolate-coated particles and a preparation method thereof, the frozen drink with chocolate-coated particles comprises a frozen drink cake body and a frozen drink bonding layer arranged on the surface of the frozen drink cake body, wherein the formula of the frozen drink cake body is the same as that of the frozen drink cake body in embodiment 1; the formula of the bonding layer of the frozen drink is the same as that of example 4; the recipe of the chocolate crackling is the same as that in example 4;
the preparation method of the chocolate-coated particle frozen drink is the same as the preparation method of the chocolate-coated particle frozen drink in the embodiment 4, and the only difference is that: the grain throwing direction of the grain throwing coating is obliquely above the chocolate crackling, and the acute included angle between the grain throwing direction and the chocolate crackling is 15 degrees. The included angle of the thrown particles is small, the particles are almost thrown off right above the crackling of the product, the particles are not easily combined at the bottom and below the product, and the appearance effect of the product is poor.
Example 8
The embodiment provides a frozen drink with chocolate-coated particles and a preparation method thereof, the frozen drink with chocolate-coated particles comprises a frozen drink cake body and a frozen drink bonding layer arranged on the surface of the frozen drink cake body, wherein the formula of the frozen drink cake body is the same as that of the embodiment 4; the formula of the bonding layer of the frozen drink is the same as that of example 4; the recipe of the chocolate crackling is the same as that in example 4;
the preparation method of the chocolate-coated particle frozen drink is the same as the preparation method of the chocolate-coated particle frozen drink in the embodiment 4, and the only difference is that: the grain throwing direction of the grain throwing coating is obliquely above the chocolate crackling, the acute included angle between the grain throwing coating and the chocolate crackling is 85 degrees, and the grain throwing included angle is large, so that the effect of crackling combined particles on the uppermost part of the product is poor, and the appearance quality of the product is poor.
Example 9
The embodiment provides a frozen drink with chocolate-coated particles and a preparation method thereof, the frozen drink with chocolate-coated particles comprises a frozen drink cake body and a frozen drink bonding layer arranged on the surface of the frozen drink cake body, wherein the formula of the frozen drink cake body is the same as that of the embodiment 4; the formula of the bonding layer of the frozen drink is the same as that of example 4; the recipe of the chocolate crackling is the same as that in example 4;
the preparation method of the chocolate-coated particle frozen drink is the same as the preparation method of the chocolate-coated particle frozen drink in the embodiment 4, and the only difference is that: in the comparative example, the surface temperature of the frozen drink is maintained at-6 ℃, and the ice cream cake body is easy to melt when chocolate coating is carried out due to the high temperature of the outer layer of the ice cream cake body, so that the chocolate coating liquid is continuously viscous.
Example 10
The embodiment provides a frozen drink with chocolate-coated particles and a preparation method thereof, the frozen drink with chocolate-coated particles comprises a frozen drink cake body and a frozen drink bonding layer arranged on the surface of the frozen drink cake body, wherein the formula of the frozen drink cake body is the same as that of the embodiment 4; the formula of the bonding layer of the frozen drink is the same as that of example 4; the recipe of the chocolate crackling is the same as that in example 4;
the preparation method of the chocolate-coated particle frozen drink is the same as the preparation method of the chocolate-coated particle frozen drink in the embodiment 4, and the only difference is that: in the comparative example, the surface temperature of the frozen drink is maintained at-20 ℃, and the temperature of the outer layer of the ice cream cake body is low, so that the temperature difference between the ice cream cake body and the chocolate crackling is large when chocolate is coated, the drying time of the chocolate crackling is shortened, and the subsequent particle coating process effect is influenced. In addition, the temperature of the outer layer of the ice cream cake body is low, the required refrigerating capacity is large, and the manufacturing cost is increased.
Comparative example 1
The comparative example provides a frozen drink with chocolate-coated particles and a preparation method thereof, the frozen drink with chocolate-coated particles comprises a frozen drink cake body and a frozen drink bonding layer arranged on the surface of the frozen drink cake body, wherein the formula of the frozen drink cake body is the same as that of example 1; the formula of the bonding layer of the frozen drink is the same as that of the example 1; the recipe of the chocolate crackling is the same as that in example 1;
the preparation method of the frozen drink coated with the chocolate particles is the same as the preparation method of the frozen drink coated with the chocolate particles in the embodiment 1, and the only difference is that: in the comparative example, the average particle size of the first throwing coated biscuit particles is 2mm, and the average particle size of the second throwing coated biscuit particles is 3mm, so that tests show that large particles can have a strong impact effect on small particles, and the large particles are not easy to coat and coat while the small particles fall off.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (10)
1. A preparation method of a frozen drink comprises the following steps:
coating chocolate on the surface of the frozen drink to form chocolate crackling;
before the chocolate crackling is dried, polishing and coating are carried out on the chocolate crackling, wherein the polishing and coating sequentially comprises a first polishing and coating and a second polishing and coating, and the particle size of the particles coated and hung by the first polishing is larger than that of the particles coated and hung by the second polishing;
and carrying out heat treatment on the polished and coated frozen beverage, wherein the temperature of the heat treatment is 40-45 ℃, and preparing the frozen beverage.
2. The method of claim 1, wherein the first grit-coated particles have an average particle size of 2.5mm to 4 mm;
the average particle size of the second polishing coated particles is 1mm-2 mm.
3. The preparation method according to claim 1 or 2, wherein the heat treatment is to blow the frozen beverage after the grain throwing and coating by hot air with a temperature of 40 ℃ to 45 ℃ at a wind speed of 2m/s to 3 m/s.
4. The method according to any one of claims 1 to 3, further comprising the step of subjecting the heat-treated frozen beverage to liquid nitrogen treatment.
5. The preparation method according to any one of claims 1 to 4, wherein the polishing speed of the polishing coating is 2 to 8m/s, the polishing direction of the polishing coating is obliquely above the chocolate crackling, the acute included angle between the chocolate crackling and the chocolate crackling is 40 to 70 degrees, and the specific gravity of the particles is 0.2 to 0.7;
preferably, the throwing speed of the throwing coating is 3-5m/s, the throwing direction of the throwing coating is obliquely above the chocolate crackling, and the acute included angle between the throwing coating and the chocolate crackling is 55-65 degrees.
6. The production method according to any one of claims 1 to 5, wherein the specific gravity of the particles is 0.3 to 0.6;
the particles are at least one of cereal particles, biscuit particles, dried fruit particles, nut particles, puffed food particles, frozen fruit particles and candy particles.
7. The process according to any one of claims 1 to 6, wherein the chocolate has a viscosity of 7000 mpa-s to 7600 mpa-s at 37 ℃ and a drying time of 10 to 16 s;
when coating chocolate, the surface temperature of the frozen drink is maintained between-11 ℃ and-13 ℃.
8. The method of any one of claims 1-7, wherein the frozen beverage comprises a frozen beverage cake and a frozen beverage binding layer coated thereon, wherein the frozen beverage binding layer comprises raw materials comprising hemp oil and sucrose laurate, wherein the hemp oil is present in an amount of 35 wt% to 45 wt%.
9. The method of claim 8, wherein the sucrose laurate is present in the binding layer of frozen drink in an amount of 0.1 to 0.3% by weight.
10. A frozen drink produced by the production method according to any one of claims 1 to 9.
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| CN108782938A (en) * | 2017-05-03 | 2018-11-13 | 内蒙古伊利实业集团股份有限公司 | One kind having relief chocolate ice-cream and preparation method thereof |
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| CN101347173A (en) * | 2008-09-19 | 2009-01-21 | 内蒙古伊利实业集团股份有限公司 | Freezing beverage containing jumping candy and method for producing the same |
| US20130052307A1 (en) * | 2009-12-21 | 2013-02-28 | Cesar Carlos Elejalde | Particulate coating compositions, coated confectionery, and methods of making the same |
| CN102753036A (en) * | 2010-01-15 | 2012-10-24 | 松脆感控股公司 | Coated stabilised microwave heated foods |
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