CN111202155A - Chocolate coating and preparation method thereof - Google Patents
Chocolate coating and preparation method thereof Download PDFInfo
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- CN111202155A CN111202155A CN201811394580.1A CN201811394580A CN111202155A CN 111202155 A CN111202155 A CN 111202155A CN 201811394580 A CN201811394580 A CN 201811394580A CN 111202155 A CN111202155 A CN 111202155A
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- coating composition
- chocolate coating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—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
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- 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
- A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention relates to a chocolate coating and a preparation method thereof. The invention provides a chocolate coating composition comprising fat, wherein the fat comprises anhydrous butter to non-hydrogenated vegetable oil in a weight ratio of 2: 1 to 6: 1, such as 2: 1, 3: 1, 4: 1, 5: 1, 6: 1 or any range therebetween. The invention also provides a frozen food product comprising the chocolate coating composition and a method of preparing the chocolate coating composition or frozen food product. The chocolate coating composition has the advantages of improved mouthfeel, high drying speed and the like.
Description
Technical Field
The invention relates to the field of food. More particularly, the present invention relates to chocolate coatings and methods for making the same.
Background
There is a great demand for chocolate coatings on the market today, for example, many cold drink foods have chocolate coatings. With the continuous progress of society, the consumption level of people is increasingly improved, the requirement on the chocolate coating is continuously improved, and higher requirements on the mouthfeel and diversity of chocolate are started.
Generally, chocolate coatings of frozen drinks are hard chocolate, are high in brittleness and easy to crack, and have the defects that the surfaces are easy to whiten and bloom, oil overflows and the appearance is influenced. In the prior production, chocolate grease for coating and hanging frozen drinks is added with hydrogenated vegetable oil or vegetable oil in order to increase the brittleness of chocolate. The hydrogenated vegetable oil and the vegetable oil have hard and crisp mouthfeel at normal temperature, have low melting points, are easy to cause whitening and frosting on the surface of the chocolate, and have poor mouthfeel. In addition, in the current production, the problems that large particles are not easy to coat and hang uniformly and fall off easily are often faced, and the common method in the current production process is to heat the large particles before coating, but the heating increases the manufacturing cost of the product, and the problems of large particle fragmentation, waste and the like can be caused. Therefore, the development of improved chocolate coatings is imminent.
Disclosure of Invention
The invention has found that the chocolate can present soft chewing feeling at normal temperature by adjusting the formula of the chocolate. On the other hand, the prepared soft chocolate is not easy to crack and is easier to coat with large particles.
In some embodiments, the present invention provides a chocolate coating composition comprising an oil, wherein the oil comprises anhydrous cream in a weight ratio of 2: 1 to 6: 1, such as 2: 1, 3: 1, 4: 1, 5: 1, 6: 1 or any range therebetween, such as 2: 1 to 3: 1, such as 3: 1 to 6: 1: non-hydrogenated vegetable oils. In some embodiments, the non-hydrogenated vegetable oil comprises a low melting point edible oil, for example an edible oil having a melting point below 30 ℃, for example an edible oil having a melting point below 25 ℃, for example one or more of palm olein, palm kernel oil, coconut oil, rapeseed oil, peanut oil, soybean oil, corn oil, linseed oil, castor oil, and the like.
In some embodiments, the non-hydrogenated vegetable oil comprises one or more of palm olein, palm kernel oil, coconut oil, and rapeseed oil.
In some embodiments, the grease has the following characteristics:
the solid fat content is 80-90% at-18 ℃;
the solid fat content is 70-80% at-10 ℃;
at 0 ℃, the solid fat content is 60-70%;
the solid fat content is 50-60% at 20 ℃ above zero;
the solid fat content is 20-30% at 35 deg.C.
In some embodiments, the composition may comprise other suitable materials for preparing chocolate coatings, such as dairy products, white granulated sugar, cocoa materials, emulsifiers, and the like.
In some embodiments, the chocolate coating composition may comprise 1-30% dairy product, 20-40% white granulated sugar, 10-50% cocoa material, 20-50% fat and 1-15% emulsifier.
In some embodiments, the chocolate coating composition comprises a white chocolate coating composition, a milk chocolate coating composition, or a dark chocolate coating composition. In some embodiments, the white, milk, or dark chocolate coating composition may comprise the following ingredients:
white chocolate: 20-40% of white granulated sugar, 10-40% of cocoa raw material, 20-50% of specially-made grease, 20-30% of dairy product and 1-15% of emulsifier;
milk chocolate: 20-40% of white granulated sugar, 10-50% of cocoa raw material, 20-50% of specially-made grease, 10-20% of dairy product and 1-15% of emulsifier;
black chocolate: 20-40% of white granulated sugar, 10-50% of cocoa raw material, 20-50% of specially-made grease, 1-10% of dairy product and 1-15% of emulsifier.
In some embodiments, the chocolate coating composition may comprise: dairy product 1% -30%, such as 1%, 5%, 10%, 15%, 20%, 25%, 30% or any range therebetween. In some embodiments, the composition can comprise white granulated sugar 20% -40%, e.g., 20%, 25%, 30%, 35%, 40%, or any range therebetween. In some embodiments, the composition can comprise 10% to 50% cocoa material, e.g., 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, or any range therebetween. In some embodiments, the chocolate coating composition may comprise 20% to 50% of the fat, such as 20%, 25%, 30%, 35%, 40%, 45%, 50% or any range therebetween. In some embodiments, the chocolate coating composition may comprise 1% to 15% emulsifier, e.g., 1%, 5%, 10%, 15% or any range therebetween.
In some embodiments, the chocolate coating composition of the present invention may be used to coat frozen foods. In some embodiments, the chocolate coating composition may be used to coat particulates. In some embodiments, the chocolate coating composition is preferably used to coat larger particles. In some embodiments, the chocolate coating composition may be used to coat particles having a diameter of, for example, 1mm or more, such as 2mm or more, 3mm or more, 4mm or more, 5mm or more, 6mm or more, 7mm or more, 8mm or more, 9mm or more, 10mm or more, 11mm or more, 12mm or more, 13mm or more, 14mm or more, 15mm or more, 16mm or more, 17mm or more, 18mm or more, 19mm or more, 20mm or more, 21mm or more, 22mm or more, 23mm or more, 24mm or more, 25mm or more. In some embodiments, the chocolate coating composition may be used to coat particles having a diameter of, for example, 5mm or more, 10mm or more, 15mm or more, 20mm or more, 25mm or more. In some embodiments, the particle diameter may be between 1mm and 25 mm.
In some embodiments, the dairy product in the coating composition is not particularly limited, and dairy products commonly used in frozen foods, such as one or more of whole milk powder, skim milk powder, whey powder, milk, may be used.
In some embodiments, the cocoa materials in the coating composition are not particularly limited, and cocoa materials commonly used in frozen foods, such as one or more of cocoa powder, cocoa liquor, cocoa butter, may be used.
In some embodiments, the emulsifier in the coating composition is not particularly limited, and emulsifiers commonly used in frozen foods, such as polyglyceryl fatty acid esters, e.g., lecithin, e.g., polyglyceryl ricinoleate, and the like, may be used.
In some embodiments, the present invention provides a frozen food product comprising the chocolate coating composition of the present invention.
In some embodiments, the present invention provides a method of preparing a chocolate coating composition or frozen food product, the method comprising adding a water-free cream comprising 2: 1 to 6: 1, such as 2: 1, 3: 1, 4: 1, 5: 1, 6: 1 or any range therebetween, such as 2: 1 to 3: 1, such as 3: 1 to 6: 1: a fat other than hydrogenated vegetable oil, thereby preparing the chocolate coating composition. In some embodiments, the chocolate coating composition may be prepared by mixing fat and other raw materials. In some embodiments, the raw materials for preparing the chocolate coating composition are not particularly limited and may include any suitable raw materials such as dairy products, white granulated sugar, cocoa materials, emulsifiers, and the like. In some embodiments, the feedstock may be pretreated, e.g., chopped, heated, etc. In some embodiments, the refining may be performed after mixing the desired raw materials. In some embodiments, the order of adding the raw materials of the chocolate coating composition is not particularly limited, for example, the desired fat may be prepared first and then mixed with other raw materials, or the ingredients for preparing the fat may be added to other raw materials. In some embodiments, a portion of the material can be mixed with the fat component, e.g., the fat can be mixed with a dairy product, white granulated sugar, cocoa material, and then refined. In some embodiments, some materials may be added during the refining process, such as the addition of emulsifiers and the like.
In some embodiments, the method includes the step of subjecting the refined material to a sterilization process, such as sterilization at a temperature of 65-70 ℃ for a period of 30 minutes.
In some embodiments, the method comprises the step of conching the ground chocolate mixture after the sterilisation treatment.
In some embodiments, the method includes the step of adding particles to the refined feedstock, e.g., the refinery-treated feedstock. In some embodiments, the particles may be biscuit particles, nut particles, sugar particles, and the like. In some embodiments, the particles comprise particles on coated food products commonly used in the art. In some embodiments, the particles may be large particles, for example, above 5mm in diameter.
In some embodiments, the method comprises the step of enrobing the chocolate coating composition onto a frozen food product. In some embodiments, the coating may be performed at a temperature of 35-38 ℃.
In some embodiments, the chocolate coating composition of the present invention may be used to prepare frozen foods, such as cold drinks, e.g., ice cream, popsicle, and the like.
In some embodiments, the chocolate formula of the invention adopts special grease to replace hydrogenated vegetable grease and vegetable oil, the melting point is generally above 33 ℃, and is close to the oral temperature of a human body, and the chocolate is melted in the mouth, thereby greatly meeting the requirements of consumers on the mouthfeel of chocolate. In some embodiments, the chocolate coating used as a frozen drink has a short drying time and a good drying effect.
In some embodiments, the soft chocolate coating provided by the invention can effectively avoid the problems of high manufacturing cost, difficulty in uniformly coating large particles, easiness in cracking, dropping, waste and the like, and can achieve the purposes of uniformly coating the large particles without heating and difficulty in dropping. Thus, in some embodiments, the chocolate coating composition of the present invention is particularly suitable for coating large particles onto frozen food products. In some embodiments, the chocolate coating composition of the present invention is a large particle soft chocolate coating. In some embodiments, the chocolate coating composition of the present invention may further comprise large particles. In some embodiments, the soft chocolate coating is generally relatively hard to the hard coating, e.g., it may generally have a soft chewy feel at ambient temperature, a hardness lower than that of hard chocolate, and no hard crunchiness. In some embodiments, the soft chocolate coating of the present invention may have a softening point in the range of 15 to 30 ℃. In some embodiments, the soft chocolate coatings of the present invention may have a softening point of, for example, 15 to 30 ℃, such as 18 to 25 ℃, such as 20 to 28 ℃, such as 22 to 26 ℃, such as 25 to 28 ℃. The softening point can be determined by methods known in the art, such as the ring and ball method.
In some embodiments, the chocolate coating composition of the present invention comprises white chocolate, milk chocolate and dark chocolate, formulated as follows:
white chocolate: 20-40% of white granulated sugar, 10-40% of cocoa raw material, 20-50% of specially-made grease, 20-30% of dairy product and 1-15% of emulsifier;
milk chocolate: 20-40% of white granulated sugar, 10-50% of cocoa raw material, 20-50% of specially-made grease, 10-20% of dairy product and 1-15% of emulsifier;
black chocolate: 20-40% of white granulated sugar, 10-50% of cocoa raw material, 20-50% of specially-made grease, 1-10% of dairy product and 1-15% of emulsifier.
In some embodiments, the tailored oil refers to anhydrous butterine to non-hydrogenated vegetable oil of 3: 1. In some embodiments, the non-hydrogenated vegetable oil may include low melting point fats and oils such as palm olein, palm kernel oil, coconut oil, rapeseed oil, and the like. In some embodiments, the cocoa material can be one or more of cocoa powder, cocoa liquor, cocoa butter. In some embodiments, the dairy product may comprise one or more of whole milk powder, skim milk powder, whey powder, milk.
In some embodiments, the tailored grease preferably has the following characteristics:
the solid fat content is 80-90% at-18 ℃;
the solid fat content is 70-80% at-10 ℃;
at 0 ℃, the solid fat content is 60-70%;
the solid fat content is 50-60% at 20 ℃ above zero;
when the temperature is 35 ℃ above zero, the solid fat content is 20-30%.
In some embodiments, the invention provides a process for producing a large particle soft chocolate coating for a frozen beverage, comprising the following steps:
1) all the related raw materials including white granulated sugar, cocoa raw materials, grease, dairy products, emulsifying agents, large particles and the like are checked and accepted;
2) pretreatment of raw materials: spraying white sugar into sugar powder, and sieving with 80 mesh sieve. Cutting or heating and melting solid oil at a melting temperature of less than or equal to 60 deg.C, and mixing anhydrous butter and non-hydrogenated vegetable oil at a ratio of 3: 1 to obtain special oil;
3) the used equipment, facilities and process tools need to be cleaned and disinfected, and no moisture residue exists in the cleaned and disinfected equipment and process tools;
4) mixing materials: accurately weighing raw materials, sequentially adding oil, sugar powder, other powdery raw materials and other raw materials, wherein the mixing temperature is more than or equal to 55 ℃, and uniformly mixing the raw materials after mixing;
5) adding an emulsifier by using a refiner, wherein the phospholipid is added 2 hours after the feeding is finished, and the PGPR is added 2 hours before the finishing of refining;
6) and (3) sterilization: the sterilization temperature is 65-70 ℃, and the sterilization time is 30 minutes;
7) cooling: cooling to 45-48 deg.C;
8) refining: refining the ground soft chocolate mixture;
9) receiving materials: after the fineness of the chocolate paste meets the requirement, the chocolate paste can be taken out;
10) and (3) storage: after being filtered by a screen, the chocolate paste can be directly supplied to a production workshop for use;
11) adding large particles into a chocolate slurry tank;
12) freezing and forming the ice cream/ice cream material, inserting chopsticks, quickly freezing, coating the soft chocolate slurry containing large particles prepared by the steps, wherein the coating temperature is 35-38 ℃;
13) and (7) packaging and warehousing.
Unless otherwise specifically stated, all ratios referred to herein are by weight.
The soft chocolate coating for the frozen beverage prepared according to the formula and the process not only ensures the taste of the soft chocolate, avoids the problems that large particles are not easy to coat and hang uniformly, the large particles are easy to fall off and the like, but also ensures the high drying speed required by coating and hanging the chocolate, increases the product quality and develops the market.
Detailed Description
In order to more clearly illustrate the invention, the invention is further described below in connection with preferred embodiments. It is to be understood by persons skilled in the art that the following detailed description is illustrative and not restrictive, and is not to be taken as limiting the scope of the invention.
Example 1 formula and production process of coating large particle soft chocolate coating for frozen beverage
1) All the related raw materials including white granulated sugar, cocoa raw materials, grease, dairy products, emulsifying agents, large particles (the particle diameter is between about 20mm and 25 mm) and the like are accepted;
2) pretreatment of raw materials: spraying white sugar into sugar powder, and sieving with 80 mesh sieve. The solid grease is cut or heated and melted for standby application, the melting temperature is less than or equal to 60 ℃, and the grease containing anhydrous cream and non-hydrogenated vegetable oil is prepared for standby application (see the table below).
Table 1: special grease
3) The used equipment, facilities and process tools need to be cleaned and disinfected, and no moisture residue exists in the cleaned and disinfected equipment and process tools;
4) mixing materials: accurately weighing the following raw materials by mass: 370 kg of white granulated sugar, 310 kg of cocoa butter, 150 kg of full cream milk powder, 140 kg of cocoa liquid, 20 kg of special grease and 10 kg of emulsifier (lecithin and polyglycerol polyricinoleate). Sequentially adding grease, powdered sugar, other powdery raw materials and other raw materials, wherein the mixing temperature is more than or equal to 55 ℃, and the raw materials are required to be uniformly mixed after mixing;
5) adding an emulsifier by using a refiner, wherein the phospholipid is added 2 hours after the feeding is finished, and the PGPR is added 2 hours before the finishing of refining;
6) and (3) sterilization: the sterilization temperature is 65-70 ℃, and the sterilization time is 30 minutes;
7) cooling: cooling to 45-48 deg.C;
8) refining: refining the ground soft chocolate mixture;
9) receiving materials: after the fineness of the chocolate paste meets the requirement, the chocolate paste can be taken out;
10) and (3) storage: after being filtered by a screen, the chocolate paste can be directly supplied to a production workshop for use;
11) adding large biscuit particles into a chocolate slurry tank;
12) freezing and forming the ice cream/ice cream material, inserting chopsticks, quickly freezing, coating the soft chocolate slurry containing large particles prepared by the steps, wherein the coating temperature is 35-38 ℃;
13) and (7) packaging and warehousing.
Comparative example 1 formula and production process of coating large-particle soft chocolate coating for frozen beverage
1) All the related raw materials including white granulated sugar, cocoa raw materials, grease, dairy products, emulsifying agents, large particles (the particle diameter is between about 20mm and 25 mm) and the like are accepted;
2) pretreatment of raw materials: spraying white sugar into sugar powder, and sieving with 80 mesh sieve. Cutting or heating and melting solid grease for later use, wherein the melting temperature is less than or equal to 60 ℃;
3) the used equipment, facilities and process tools need to be cleaned and disinfected, and no moisture residue exists in the cleaned and disinfected equipment and process tools;
4) mixing materials: accurately weighing the following raw materials by mass: 370 kg of white granulated sugar, 310 kg of cocoa butter, 150 kg of full cream milk powder, 140 kg of cocoa liquid, 20 kg of coconut oil and 10 kg of emulsifier (lecithin and polyglycerol polyricinoleate). Sequentially adding oil (coconut oil), sugar powder, other powdery raw materials and other raw materials, wherein the mixing temperature is more than or equal to 55 ℃, and the raw materials are uniformly mixed after mixing;
5) adding an emulsifier by using a refiner, wherein the phospholipid is added 2 hours after the feeding is finished, and the PGPR is added 2 hours before the finishing of refining;
6) and (3) sterilization: the sterilization temperature is 65-70 ℃, and the sterilization time is 30 minutes;
7) cooling: cooling to 45-48 deg.C;
8) refining: refining the ground soft chocolate mixture;
9) receiving materials: after the fineness of the chocolate paste meets the requirement, the chocolate paste can be taken out;
10) and (3) storage: after being filtered by a screen, the chocolate paste can be directly supplied to a production workshop for use;
11) adding large biscuit particles into a chocolate slurry tank;
12) freezing and forming the ice cream/ice cream material, inserting chopsticks, quickly freezing, coating the soft chocolate slurry containing large particles prepared by the steps, wherein the coating temperature is 35-38 ℃;
13) and (7) packaging and warehousing.
TABLE 2 quality of frozen drink
The results show that the drying time of chocolate coating compositions prepared with each of the tailored fats of the invention is shortened, the obtained products exhibit a soft chewy feel, large particles are evenly coated and densely packed, and do not easily fall off, and drop-off experiments show significantly improved crumbling properties. It has also been found that especially specialty greases formulated with palm olein and palm kernel oil have significantly shorter drying times and improved coating properties.
Example 2 coating formula and production process of large particle soft chocolate coating for frozen beverage
1) All the related raw materials including white granulated sugar, cocoa raw materials, grease, dairy products, emulsifying agents, large particles (the particle diameter is between about 10mm and 15 mm) and the like are accepted;
2) pretreatment of raw materials: spraying white sugar into sugar powder, and sieving with 80 mesh sieve. The solid grease is cut or heated and melted for standby application, the melting temperature is less than or equal to 60 ℃, and the grease containing anhydrous cream and non-hydrogenated vegetable oil in a ratio of 3: 1-6: 1 is prepared for standby application (see the table below).
Table 3: special grease
3) The used equipment, facilities and process tools need to be cleaned and disinfected, and no moisture residue exists in the cleaned and disinfected equipment and process tools;
4) mixing materials: accurately weighing the following raw materials by mass: 330 kg of white granulated sugar, 400 kg of cocoa butter, 220 kg of full cream milk powder, 50 kg of special grease and 5 kg of emulsifier (lecithin). Sequentially adding grease, powdered sugar, other powdery raw materials and other raw materials, wherein the mixing temperature is more than or equal to 55 ℃, and the raw materials are required to be uniformly mixed after mixing;
5) adding an emulsifier by using a refiner, and adding phospholipid 2 hours after the feeding is finished;
6) and (3) sterilization: the sterilization temperature is 65-70 ℃, and the sterilization time is 30 minutes;
7) cooling: cooling to 45-48 deg.C;
8) refining: refining the ground soft chocolate mixture;
9) receiving materials: after the fineness of the chocolate paste meets the requirement, the chocolate paste can be taken out;
10) and (3) storage: after being filtered by a screen, the chocolate paste can be directly supplied to a production workshop for use;
11) adding large biscuit particles into a chocolate slurry tank;
12) freezing and forming the ice cream/ice cream material, inserting chopsticks, quickly freezing, coating the soft chocolate slurry containing large particles prepared by the steps, wherein the coating temperature is 35-38 ℃;
13) and (7) packaging and warehousing.
Comparative example 2 coating formula and production process of large particle soft chocolate coating for frozen beverage
1) All the related raw materials including white granulated sugar, cocoa raw materials, grease, dairy products, emulsifying agents, large particles (the particle diameter is between about 10mm and 15 mm) and the like are accepted;
2) pretreatment of raw materials: spraying white sugar into sugar powder, and sieving with 80 mesh sieve. Cutting or heating and melting solid grease for later use, wherein the melting temperature is less than or equal to 60 ℃;
3) the used equipment, facilities and process tools need to be cleaned and disinfected, and no moisture residue exists in the cleaned and disinfected equipment and process tools;
4) mixing materials: accurately weighing the following raw materials by mass: 330 kg of white granulated sugar, 400 kg of cocoa butter, 220 kg of full cream milk powder, 50 kg of rapeseed oil and 5 kg of emulsifier (lecithin). Sequentially adding grease (rapeseed oil), powdered sugar, other powdery raw materials and other raw materials, wherein the mixing temperature is more than or equal to 55 ℃, and the raw materials are uniformly mixed after mixing;
5) adding an emulsifier by using a refiner, and adding phospholipid 2 hours after the feeding is finished;
6) and (3) sterilization: the sterilization temperature is 65-70 ℃, and the sterilization time is 30 minutes;
7) cooling: cooling to 45-48 deg.C;
8) refining: refining the ground soft chocolate mixture;
9) receiving materials: after the fineness of the chocolate paste meets the requirement, the chocolate paste can be taken out;
10) and (3) storage: after being filtered by a screen, the chocolate paste can be directly supplied to a production workshop for use;
11) adding large biscuit particles into a chocolate slurry tank;
12) freezing and forming the ice cream/ice cream material, inserting chopsticks, quickly freezing, coating the soft chocolate slurry containing large particles prepared by the steps, wherein the coating temperature is 35-38 ℃;
13) and (7) packaging and warehousing.
TABLE 4 quality of frozen drinks
The results show that the drying time of chocolate coating compositions prepared with each of the tailored fats of the invention is shortened, the obtained products exhibit a soft chewy feel, large particles are evenly coated and densely packed, and do not easily fall off, and drop-off experiments show significantly improved crumbling properties. It has also been found that especially specialty greases formulated with palm olein and palm kernel oil have significantly shorter drying times and improved coating properties.
Claims (10)
1. A chocolate coating composition comprising fat, wherein the fat comprises anhydrous butter to non-hydrogenated vegetable oil in a weight ratio of 2: 1 to 6: 1, such as 2: 1, 3: 1, 4: 1, 5: 1, 6: 1 or any range therebetween.
2. The chocolate coating composition of claim 1, wherein the non-hydrogenated vegetable oil comprises a low melting point edible oil, such as an edible oil having a melting point below 30 ℃, such as an edible oil having a melting point below 25 ℃, such as one or more of palm olein, palm kernel oil, coconut oil, rapeseed oil, peanut oil, soybean oil, corn oil, linseed oil, castor oil, and the like, such as one or more of palm olein, palm kernel oil, coconut oil, and rapeseed oil.
3. The chocolate coating composition of claim 1 or 2, wherein the chocolate coating composition is a particulate soft chocolate coating composition.
4. The chocolate coating composition of any one of claims 1 to 3, wherein the fat has the following characteristics:
the solid fat content is 80-90% at-18 ℃;
the solid fat content is 70-80% at-10 ℃;
at 0 ℃, the solid fat content is 60-70%;
the solid fat content is 50-60% at 20 ℃ above zero;
the solid fat content is 20-30% at 35 deg.C.
5. The chocolate coating composition of any one of claims 1-4, wherein the chocolate coating composition comprises: 1-30% of dairy product, 20-40% of white granulated sugar, 10-50% of cocoa raw material, 20-50% of grease and 1-15% of emulsifier.
6. The chocolate coating composition of any one of claims 1-5, wherein the chocolate coating composition comprises a white chocolate coating composition, a milk chocolate coating composition, or a dark chocolate coating composition, wherein:
the white chocolate coating composition comprises: 20-40% of white granulated sugar, 10-40% of cocoa raw material, 20-50% of specially-made grease, 20-30% of dairy product and 1-15% of emulsifier;
a milk chocolate coating composition comprising: 20-40% of white granulated sugar, 10-50% of cocoa raw material, 20-50% of specially-made grease, 10-20% of dairy product and 1-15% of emulsifier;
the dark chocolate coating composition comprises: 20-40% of white granulated sugar, 10-50% of cocoa raw material, 20-50% of specially-made grease, 1-10% of dairy product and 1-15% of emulsifier.
7. A frozen food product comprising the chocolate coating composition of any of claims 1-6.
8. A method of preparing a chocolate coating composition or a frozen food product, the method comprising adding a fat comprising anhydrous butter to non-hydrogenated vegetable oil in a weight ratio of from 2: 1 to 6: 1, such as 2: 1, 3: 1, 4: 1, 5: 1, 6: 1 or any range therebetween, thereby preparing the chocolate coating composition.
9. The method of claim 8, including the step of adding particles to the feedstock.
10. The method of claim 8 or 9, comprising the step of enrobing the chocolate coating composition onto the frozen food product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811394580.1A CN111202155A (en) | 2018-11-22 | 2018-11-22 | Chocolate coating and preparation method thereof |
Applications Claiming Priority (1)
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112471308A (en) * | 2020-11-23 | 2021-03-12 | 广州焙乐道食品有限公司 | Freezing-resistant high-temperature-resistant cocoa butter substitute chocolate and preparation process thereof |
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