CN110959744B - Frozen drink coated with chocolate particles and preparation process thereof - Google Patents

Frozen drink coated with chocolate particles and preparation process thereof Download PDF

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Publication number
CN110959744B
CN110959744B CN201911241332.8A CN201911241332A CN110959744B CN 110959744 B CN110959744 B CN 110959744B CN 201911241332 A CN201911241332 A CN 201911241332A CN 110959744 B CN110959744 B CN 110959744B
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China
Prior art keywords
chocolate
particles
frozen drink
coated
grain
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CN201911241332.8A
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CN110959744A (en
Inventor
赵福诗
靳宝红
孟颖
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Inner Mongolia Mengniu Dairy Group Co Ltd
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Inner Mongolia Mengniu Dairy Group Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/48Composite products, e.g. layered, laminated, coated, filled
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/305Products for covering, coating, finishing, decorating
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/325Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing inorganic compounds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/44Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/48Cocoa 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/322Products for covering, coating, finishing, decorating
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/34Frozen 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/40Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/42Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Botany (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)

Abstract

The invention discloses a frozen drink coated with chocolate particles and a preparation process thereof. The preparation process comprises the steps of firstly coating chocolate on the surface of a frozen drink to form chocolate crispy; and before the chocolate crust is dried, the grain is coated on the chocolate crust, the grain coating speed of the grain coating is controlled to be 2-8m/s, the grain coating direction of the grain coating is obliquely above the chocolate crust and the sharp included angle between the grain coating direction and the chocolate crust is 40-70 degrees, and the grain and the chocolate crust can be ensured to have strong binding force by controlling the grain coating speed and the grain coating direction, so that the coverage rate of the coated grains in the chocolate crust in the frozen drink coated with the grains is improved, and the surface area of the grains in the chocolate crust covering the chocolate crust exceeds 80% of the total surface area of the grains according to tests.

Description

Frozen drink coated with chocolate particles and preparation process thereof
Technical Field
The invention belongs to the technical field of frozen beverage preparation, and particularly relates to a frozen beverage coated with chocolate particles and a preparation process thereof.
Background
The frozen drink is made up by using drinking water, dairy product and edible oil as main raw materials, adding proper quantity of perfume, colouring agent, stabilizing agent and emulsifying agent, etc. and making them pass through the processes of proportioning, sterilizing, freezing and packaging. Common frozen beverages include ice cream, popsicle, slush, frozen stick, edible ice, sweet ice, and the like.
In order to enrich the taste and nutrition of frozen beverages, the addition of coated particles in the chocolate crust at the outer layer of frozen beverages is deeply favored by consumers at present, but the amount of coated particles in products on the market is relatively small at present. The manufacturer generally uses the addition of coating particles to a chocolate solution for coating. However, as the particle density in the chocolate solution increases, the yield force required for the frozen drink cake during coating increases. Meanwhile, when the particle stirring process in the chocolate solution and the frozen drink cake body are pulled out from the chocolate solution, the phenomena of dropping of the chocolate solution and coated particles can occur, so that the surface area of the coated particles in the chocolate crust covering the crust is not more than one third of the total surface area.
Disclosure of Invention
Therefore, the invention aims to solve the defect of low coverage rate of coated particles in chocolate crackles in the existing frozen drink of chocolate coated particles, thereby providing the frozen drink of chocolate coated particles and a preparation process thereof.
In order to solve the technical problems, the invention adopts the following technical scheme:
the preparation process of the frozen drink coated with the chocolate particles provided by the invention comprises the following steps:
coating chocolate on the surface of the frozen drink to form chocolate crust;
before the chocolate crust is dried, the grain is coated on the chocolate crust, the grain polishing speed of the grain polishing coating is 2-8m/s, the grain polishing direction of the grain polishing coating is obliquely above the chocolate crust and forms an acute included angle of 40-70 degrees with the chocolate crust, and the specific gravity of the grain is 0.2-0.7.
Further, the grain polishing speed of grain polishing coating is 3-5m/s, and the grain polishing direction of grain polishing coating is obliquely above the chocolate crust and forms an acute included angle of 55-65 degrees with the chocolate crust.
Preferably, the grain polishing speed of grain polishing coating is 4m/s, and the grain polishing direction of grain polishing coating is obliquely above the chocolate crust and forms an acute angle of 60 degrees with the chocolate crust.
Further, the specific gravity of the particles is 0.3-0.6; preferably, the specific gravity of the particles is 0.5.
Further, 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 viscosity of the chocolate at 37 ℃ is 7000 mpa.s-7600 mpa.s, and the drying time is 10-16s.
Preferably, the chocolate has a viscosity of 7200 mpa.s at 37 ℃ and a drying time of 16s.
Further, the frozen drink comprises a frozen drink cake body and a frozen drink binding layer coated on the frozen drink cake body, wherein the raw materials of the frozen drink binding layer comprise hemp oil and sucrose laurate, and the content of the hemp oil is 35-45 wt%.
Further, the content of sucrose laurate in the frozen drink bonding layer is 0.1-0.3 wt%.
In addition, the invention also provides a frozen drink of chocolate coated particles, which is prepared by adopting the preparation process.
The term "drying time" of the chocolate in the present invention refers to the time when the chocolate coating layer is converted into a solid layer after the frozen drink (e.g., ice cream) is coated in a chocolate solution at 37 ℃. Wherein chocolate refers to a chocolate coating for the exterior of a frozen beverage; the frozen drink generally refers to ice cream or ice cream bar meeting the national standard, and has no special requirement on the frozen drink.
Compared with the prior art, the invention has the following beneficial effects:
(1) The preparation process of the frozen drink provided by the invention comprises the steps of firstly coating chocolate on the surface of the frozen drink to form chocolate crust; and before the chocolate crust is dried, the grain is coated on the chocolate crust, the grain coating speed of the grain coating is controlled to be 2-8m/s, the grain coating direction of the grain coating is obliquely above the chocolate crust and the sharp included angle between the grain coating direction and the chocolate crust is 40-70 degrees, and the grain and the chocolate crust can be ensured to have strong binding force by controlling the grain coating speed and the grain coating direction, so that the coverage rate of the coated grains in the chocolate crust in the frozen drink coated with the grains is improved, and the surface area of the grains in the chocolate crust covering the chocolate crust exceeds 80% of the total surface area of the grains according to tests.
(2) According to the preparation process of the frozen drink, provided by the invention, the grain throwing speed of grain throwing coating is controlled, so that the follow-up grain throwing caused by the too high grain throwing speed is prevented from knocking off the coated grains adhered to the chocolate crackle, and meanwhile, the poor binding force between the coated grains and the chocolate crackle caused by the too low grain throwing speed is avoided, and the coated grains are easy to fall off in the follow-up packaging and transportation.
(3) According to the preparation process of the frozen drink, provided by the invention, the grain throwing direction of grain throwing coating is controlled, the coverage rate of the coated grains on the top chocolate crisp skin is low, the included angle is too small, and the grains are thrown, so that the part of the chocolate crisp skin which is not coated with the coated grains can be scratched, and the grain coating effect is affected.
(4) The preparation process of the frozen drink provided by the invention controls the viscosity of the chocolate to 7000 mpa.s-7600 mpa.s at 37 ℃ and the drying time to 10-16s, can further prolong the coating time of particles on the chocolate crust, and is beneficial to improving the coverage rate; the raw materials of the frozen drink binding layer comprise cannabis oil and sucrose laurate, the content of the cannabis oil in the binding layer is 35-45 wt%, the frozen drink binding layer is matched with the sucrose laurate through the cannabis oil and the sucrose laurate, and the frozen drink can be kept to have a stable emulsifying system by controlling the content of the cannabis oil in the binding layer. By arranging the bonding layer on the surface of the frozen drink, the chocolate layer cannot fall off from the frozen drink when the chocolate is coated on the bonding layer, and the chocolate layer cannot fall off easily even after the chocolate layer is coated with particles.
(5) According to the preparation process 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, further, the oil-in-water type system of the frozen drink and the water-in-oil type system of the chocolate layer are considered, the bonding force between the frozen drink and the chocolate layer is enhanced, the chocolate layer and the frozen drink cake body are not easy to separate even under the condition of temperature fluctuation or vibration, and the attractive appearance of the product is improved.
Detailed Description
The following description of the present invention will be made clearly and fully, and it is apparent that the embodiments described are some, but not all, of the embodiments of the present invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
The embodiment provides a frozen drink coated with chocolate particles and a preparation process thereof, wherein the frozen drink coated with chocolate particles comprises a frozen drink cake body and a frozen drink bonding layer arranged on the surface of the frozen drink cake body, and 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 skimmed milk powder, 4.5Kg of emulsion stabilizer and 1Kg of essence; the frozen drink bonding layer is composed of the following raw materials in terms of 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 crust material composition, calculated as 1000kg, was as follows: 367kg of white granulated sugar, 300kg of palm oil, 120kg of cocoa butter, 110kg of cocoa powder, 100kg of milk protein powder, 1.2kg of sodium hexametaphosphate, 1.0kg of trisodium phosphate and 0.8kg of sodium dihydrogen phosphate;
the preparation process of the frozen drink coated with the chocolate particles comprises the following steps:
(1) Preparing a frozen drink cake: the preparation method comprises the steps of standardizing all raw materials in the frozen drink cake body, and then sequentially sterilizing, homogenizing, aging, freezing and pouring to obtain the frozen drink cake body;
(2) Preparing a bonding layer: normalizing the raw materials in the bonding layer, and then sequentially sterilizing, homogenizing, aging and pouring;
(3) Sequentially sucking the shell, inserting the skewer and demolding the frozen drink cake body and the bonding layer to prepare frozen drink;
(4) Coating chocolate on the surface of the frozen drink to form chocolate crust, wherein the chocolate crust has the viscosity of 7200 mpa.s and the drying time of 16s at 37 ℃ through testing;
(5) Before the chocolate crust is dried, the grain throwing coating of the biscuit particles is carried out on the chocolate crust, 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 crust and forms an acute included angle of 60 degrees with the chocolate crust, the specific gravity of the biscuit particles is 0.5, and the frozen drink of the grain of the chocolate coating is prepared.
Example 2
The embodiment provides a frozen drink coated with chocolate particles and a preparation process thereof, wherein the frozen drink coated with chocolate particles comprises a frozen drink cake body and a frozen drink bonding layer arranged on the surface of the frozen drink cake body, and the formula of the frozen drink cake body is the same as that of the embodiment 1; the formula of the frozen drink bonding layer is the same as that of the example 1; chocolate crust formulation was as in example 1;
the preparation process of the frozen drink coated with particles of chocolate is the same as that of example 1, and the only difference is that: in this embodiment, the coated particles are nut particles, and the specific gravity of the nut particles is 0.6; the grain polishing speed of grain polishing coating is 3m/s, and the grain polishing direction of grain polishing coating is obliquely above the chocolate crust and forms an acute included angle of 65 degrees with the chocolate crust.
Example 3
The embodiment provides a frozen drink coated with chocolate particles and a preparation process thereof, wherein the frozen drink coated with chocolate particles comprises a frozen drink cake body and a frozen drink bonding layer arranged on the surface of the frozen drink cake body, and the formula of the frozen drink cake body is the same as that of the embodiment 1; the formula of the frozen drink bonding layer is the same as that of the example 1; chocolate crust formulation was as in example 1;
the preparation process of the frozen drink coated with particles of chocolate is the same as that of example 1, and the only difference is that: the coated particles in the embodiment are puffed particles, and the specific gravity of the puffed particles is 0.3; the grain throwing speed of grain throwing coating is 5m/s, and the grain throwing direction of grain throwing coating is obliquely above the chocolate crust and forms an acute included angle of 55 degrees with the chocolate crust.
Example 4
The embodiment provides a frozen drink coated with chocolate particles and a preparation process thereof, wherein the frozen drink coated with chocolate particles comprises a frozen drink cake body and a frozen drink bonding layer arranged on the surface of the frozen drink cake body, and the formula of the frozen drink cake body is the same as that of the embodiment 1; the formula of the frozen drink bonding layer is the same as that of the example 1; chocolate crust formulation was as in example 1;
the preparation process of the frozen drink coated with particles of chocolate is the same as that of example 1, and the only difference is that: the coated particles in the embodiment are dry particles, and the specific gravity of the dry particles is 0.4; the grain polishing speed of grain polishing coating is 4m/s, and the grain polishing direction of grain polishing coating is obliquely above the chocolate crust and forms an acute included angle of 65 degrees with the chocolate crust.
Example 5
The embodiment provides a frozen drink coated with chocolate particles and a preparation process thereof, wherein the frozen drink coated with chocolate particles comprises a frozen drink cake body and a frozen drink bonding layer arranged on the surface of the frozen drink cake body, and the formula of the frozen drink cake body is the same as that of the embodiment 1; the formula of the frozen drink bonding layer is the same as that of the example 1; chocolate crust formulation was as in example 1;
the preparation process of the frozen drink coated with particles of chocolate is the same as that of example 1, and the only difference is that: the coated particles in the embodiment are dry particles, and the specific gravity of the dry particles is 0.4; the grain polishing speed of grain polishing coating is 2m/s, and the grain polishing direction of grain polishing coating is obliquely above the chocolate crust and forms an acute included angle of 70 degrees with the chocolate crust.
Example 6
The embodiment provides a frozen drink coated with chocolate particles and a preparation process thereof, wherein the frozen drink coated with chocolate particles comprises a frozen drink cake body and a frozen drink bonding layer arranged on the surface of the frozen drink cake body, and the formula of the frozen drink cake body is the same as that of the embodiment 1; the formula of the frozen drink bonding layer is the same as that of the example 1; chocolate crust formulation was as in example 1;
the preparation process of the frozen drink coated with particles of chocolate is the same as that of example 1, and the only difference is that: the coated particles in the embodiment are puffed particles, and the specific gravity of the puffed particles is 0.3; the grain polishing speed of grain polishing coating is 8m/s, and the grain polishing direction of grain polishing coating is obliquely above the chocolate crust and forms an acute included angle of 40 degrees with the chocolate crust.
Comparative example 1
The comparative example provides a frozen drink coated with chocolate particles and a preparation process thereof, wherein the frozen drink coated with chocolate particles comprises a frozen drink cake body and a frozen drink binding layer arranged on the surface of the frozen drink cake body, and the formula of the frozen drink cake body is the same as that of the embodiment 1; the formula of the frozen drink bonding layer is the same as that of the example 1; chocolate crust formulation was as in example 1;
the preparation process of the frozen drink coated with particles of chocolate is the same as that of example 1, and the only difference is that: and adding the biscuit particles into the chocolate to form a mixed coating liquid, immersing the frozen drink in the mixed coating liquid, and coating the chocolate and the particles at the same time to prepare the frozen drink coated with the chocolate particles.
Comparative example 2
The comparative example provides a frozen drink coated with chocolate particles and a preparation process thereof, wherein the frozen drink coated with chocolate particles comprises a frozen drink cake body and a frozen drink binding layer arranged on the surface of the frozen drink cake body, and the formula of the frozen drink cake body is the same as that of the embodiment 1; the formula of the frozen drink bonding layer is the same as that of the example 1; chocolate crust formulation was as in example 1;
the preparation process of the frozen drink coated with particles of chocolate is the same as that of example 1, and the only difference is that: the coated particles in this embodiment are candy particles, and the specific gravity of the candy particles is 0.9; through tests, because the specific gravity of the candy particles is large, the inertia is large when the candy particles are thrown into grains, and when the candy particles contact with the chocolate crust, the candy particles are damaged to the crust and are easy to fall off, so that mass production cannot be performed.
Comparative example 3
The comparative example provides a frozen drink coated with chocolate particles and a preparation process thereof, wherein the frozen drink coated with chocolate particles comprises a frozen drink cake body and a frozen drink binding layer arranged on the surface of the frozen drink cake body, and the formula of the frozen drink cake body is the same as that of the embodiment 1; the formula of the frozen drink bonding layer is the same as that of the example 1; chocolate crust formulation was as in example 1;
the preparation process of the frozen drink coated with particles of chocolate is the same as that of example 1, and the only difference is that: the coated particles in the embodiment are puffed particles, and the specific gravity of the puffed particles is 0.1; through tests, as the specific gravity of the puffed particles is smaller, the puffed particles are greatly influenced by air resistance when being polished, and when the puffed particles are contacted with the chocolate crust, the contact area of the particles and the chocolate crust is smaller and the particles are easy to fall off, so that the surface area of the particles covering the chocolate crust is small.
Comparative example 4
The comparative example provides a frozen drink coated with chocolate particles and a preparation process thereof, wherein the frozen drink coated with chocolate particles comprises a frozen drink cake body and a frozen drink binding layer arranged on the surface of the frozen drink cake body, and the formula of the frozen drink cake body is the same as that of the embodiment 1; the formula of the frozen drink bonding layer is the same as that of the example 1; chocolate crust formulation was as in example 1;
the preparation process of the frozen drink coated with particles of chocolate is the same as that of example 1, and the only difference is that: according to the test, the grain throwing speed of the grain throwing coating is 10m/s, and the grain throwing speed is too high, so that the subsequent grain throwing can knock off coated grains adhered to a chocolate layer, and the appearance of the product is poor in appearance.
Comparative example 5
The comparative example provides a frozen drink coated with chocolate particles and a preparation process thereof, wherein the frozen drink coated with chocolate particles comprises a frozen drink cake body and a frozen drink binding layer arranged on the surface of the frozen drink cake body, and the formula of the frozen drink cake body is the same as that of the embodiment 1; the formula of the frozen drink bonding layer is the same as that of the example 1; chocolate crust formulation was as in example 1;
the preparation process of the frozen drink coated with particles of chocolate is the same as that of example 1, and the only difference is that: in the embodiment, the grain throwing speed of grain throwing coating is 0.5m/s, and the grain throwing speed is too slow through test, so that the binding force between the coated grains and the chocolate layer is poor, and the grains are easy to fall off in subsequent packaging and transportation.
Comparative example 6
The comparative example provides a frozen drink coated with chocolate particles and a preparation process thereof, wherein the frozen drink coated with chocolate particles comprises a frozen drink cake body and a frozen drink binding layer arranged on the surface of the frozen drink cake body, and the formula of the frozen drink cake body is the same as that of the embodiment 1; the formula of the frozen drink bonding layer is the same as that of the example 1; chocolate crust formulation was as in example 1;
the preparation process of the frozen drink coated with particles of chocolate is the same as that of example 1, and the only difference is that: according to the test, the included angle between the grain throwing angle and the side face of the vertical chocolate layer is too small, and the grain throwing can cause scratches on the part of the chocolate layer which is not covered with the coating particles and influence the particle coating effect.
Comparative example 7
The comparative example provides a frozen drink coated with chocolate particles and a preparation process thereof, wherein the frozen drink coated with chocolate particles comprises a frozen drink cake body and a frozen drink binding layer arranged on the surface of the frozen drink cake body, and the formula of the frozen drink cake body is the same as that of the embodiment 1; the formula of the frozen drink bonding layer is the same as that of the example 1; chocolate crust formulation was as in example 1;
the preparation process of the frozen drink coated with particles of chocolate is the same as that of example 1, and the only difference is that: according to the test, the grain throwing direction of grain throwing coating is obliquely above the chocolate crust and the sharp included angle between the grain throwing direction and the chocolate crust is 90 degrees, and the included angle between the grain throwing angle and the side face of the vertical chocolate layer is too large, so that the coverage rate of coating particles on the top chocolate layer is low, and the attractiveness of the product is affected.
Test example 1
Frozen drinks of chocolate coated particles prepared in examples 1 to 6 and comparative examples 1 to 7 were tested and respectively numbered A to M, and were subjected to comparative tests of texture, taste and flavor,
the specific scoring criteria are shown in table 1 below, with higher scores indicating better particle coating:
table 1: sensory evaluation criteria
Scoring item Scoring criteria Full score
Coverage rate Particle-covered chocolate crust surface area ratio 10
Aesthetic degree Sensory aesthetics of product after coating particles 10
Shedding rate After the product is packaged, the falling rate of the coated particles 10
60 persons participate in the taste test, and the results of the engineers who participate in the dairy product (including normal temperature milk, milk beverage, cheese, butter and frozen beverage) industry for more than 3 years are shown below
Table 2:
table 2: sensory evaluation results
Figure BDA0002306317350000111
As can be seen from Table 2 above, the coverage, aesthetics and shedding rate of the product particles of inventive example 1 are better, and the test subjects prefer the product of inventive example 1.
Test example 2
The frozen drinks of the above examples 1 to 6 and comparative examples 1 to 7 were tested for particle coverage and the test results are shown in Table 3 below
Table 3: coverage rate
Figure BDA0002306317350000112
Figure BDA0002306317350000121
It is apparent that the above examples are given by way of illustration only and are not limiting of the embodiments. Other variations or modifications of the above teachings will be apparent to those of ordinary skill in the art. It is not necessary here nor is it exhaustive of all embodiments. While still being apparent from variations or modifications that may be made by those skilled in the art are within the scope of the invention.

Claims (9)

1. A process for preparing a frozen drink of chocolate coated particles, comprising the steps of:
coating chocolate on the surface of the frozen drink to form chocolate crust;
before the chocolate crust is dried, the grain is coated on the chocolate crust, the grain polishing speed of the grain polishing coating is 2-8m/s, the grain polishing direction of the grain polishing coating is obliquely above the chocolate crust and forms an acute included angle of 40-70 degrees with the chocolate crust, and the specific gravity of the grain is 0.2-0.7.
2. The process according to claim 1, wherein the speed of the casting particles is 3-5m/s.
3. The process according to claim 2, wherein the grain-casting direction of the grain-casting coating is obliquely above the chocolate crust and forms an acute angle of 55 ° -65 ° with the chocolate crust.
4. A process according to any one of claims 1 to 3, wherein the specific gravity of the particles is 0.3 to 0.6.
5. The process of claim 4, wherein the particles are at least one of cereal particles, cracker particles, dried fruit particles, nut particles, puffed food particles, frozen fruit particles, and candy particles.
6. The process according to any one of claims 1 to 5, wherein the chocolate has a viscosity of 7000 mpa.s to 7600 mpa.s at 37 ℃ and a drying time of 10 to 16s.
7. The process according to any one of claims 1 to 6, wherein the frozen drink comprises a frozen drink cake body and a frozen drink bonding layer coated on the frozen drink cake body, and the raw materials of the frozen drink bonding layer comprise cannabis oil and sucrose laurate, wherein the content of the cannabis oil is 35-45 wt%.
8. The process of claim 7, wherein the sucrose laurate is present in the frozen drink bonding layer in an amount of 0.1wt% to 0.3wt%.
9. A frozen drink coated with particles of chocolate, characterized in that it is produced by the preparation process according to any one of claims 1 to 8.
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