CN111374203A - Yoghourt-flavored chocolate coating composition and preparation method thereof - Google Patents
Yoghourt-flavored chocolate coating composition and preparation method thereof Download PDFInfo
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- CN111374203A CN111374203A CN201811643253.5A CN201811643253A CN111374203A CN 111374203 A CN111374203 A CN 111374203A CN 201811643253 A CN201811643253 A CN 201811643253A CN 111374203 A CN111374203 A CN 111374203A
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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
- 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
- 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
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
- A23G1/38—Cocoa butter substitutes
-
- 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
- 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
- A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a chocolate coating composition with a yoghourt taste and a preparation method thereof. The composition comprises the following components, white granulated sugar; milk solids; edible oil; whey powder; yoghurt powder; cocoa butter; lecithin; polyglycerol polyricinoleate; an emulsifier with an iodine value of 18-24. The yogurt-flavor chocolate coating composition provided by the invention has the advantages that through the matching among the components and the adjustment of the dosage, the yogurt is pure and rich in flavor, the head fragrance is prominent, the tail fragrance is long, the viscosity and the fluidity are good, the drying and shaping speed after coating is high, and the coating process requirement of the chocolate coating is met. The yogurt-flavor chocolate coating composition provided by the invention does not need to add a sour regulator, is purer in yogurt flavor and richer in nutrition, and improves the yogurt flavor and the aromatic taste of the product; the emulsifier with the iodine value of 18-24 is adopted, so that the bubbling and cracking of the chocolate coating are avoided, and the chocolate coating is well received by consumers.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a chocolate coating composition with a yoghourt taste and a preparation method thereof.
Background
With the development of the food industry, coated food products, in particular biscuits, bread, candies, ice creams and popsicles, have gained a significant share in the market. The coating of the food is a layer of shell which is made by coating a material different from the food itself on the outside of the formed food core. The most common coating currently found in the food market is a fat-containing coating, commonly referred to as a chocolate crunch or chocolate coating, which is composed primarily of granulated sugar (sucrose), fats and oils (containing cocoa butter and/or cocoa butter replacers), milk solids, emulsifiers, and the like. The product with the chocolate coating not only has the flavor of the core material, but also has the rich taste of the chocolate coating, so the product is deeply loved by the consumers.
For example, chinese patent document CN102138614A discloses a yogurt-flavored chocolate composition for coating frozen drinks, which comprises white granulated sugar as raw materials; whole milk solids; coconut oil; palm oil; maltodextrin; cocoa butter replacers, cocoa butter and/or cocoa butter equivalents; lecithin; polyglycerol polyricinoleate; an acidity regulator; an emulsifier with a low HLB value, wherein the composition is prepared by heating and melting oil and fat for later use; then mixing with powdered milk and maltodextrin to obtain a base material; sterilizing; then adding lecithin and polyglycerol polyricinoleate, and finely grinding to obtain a finely ground base material; then taking a part of the finely ground chocolate, adding an aqueous solution of an acidity regulator, adding the emulsifier with the low HLB value, and uniformly dispersing all phases in the chocolate mixture by the high-speed stirrer through the high-shear dispersing acting force; adding the uniform chocolate into a refiner again, and performing secondary uniform dispersion of an emulsifier and an acidity regulator through the stirring action of the refiner; and (4) finely grinding until the fineness of the chocolate base material meets the requirement, and discharging to obtain the prepared chocolate paste. In the above patent documents, a sour taste modifier is added to a chocolate composition to impart a sour taste to chocolate.
However, the above patent documents mainly have the following problems: 1. the acidity regulator is adopted to endow the chocolate yoghourt with the flavor, so that the yoghourt is not pure in flavor; 2. the acidity regulator needs to be dissolved in advance by water in the preparation process, the viscosity of chocolate serum is increased rapidly by adding water, the dispersion difficulty is increased, the processing process consumes long time and has high power consumption, so the addition amount of the acidity regulator is generally less, and the flavor of the yoghourt is not strong; 3. due to the addition of the acidic substance, the prepared coating composition has the phenomena of foaming, easy cracking after coating and the like; 4. in the preparation process, the acidity regulator is directly mixed with the chocolate serum, and fat wraps the acidity regulator to influence the release of the flavor of the yoghourt.
Disclosure of Invention
Therefore, the invention aims to solve the technical problems that the yogurt-taste chocolate coating composition is not pure in yogurt flavor and not rich in yogurt flavor in the prior art, and further the preparation method of the yogurt-taste chocolate coating composition is provided aiming at the defects that the coating composition prepared by the preparation method in the prior art is easy to foam, is easy to crack after being coated and influences the release of the flavor of yogurt, and has long dispersion time, high energy consumption and the like in the preparation process.
In order to solve the technical problems, the invention adopts the following technical scheme:
a chocolate coating composition with yoghourt taste comprises the following components in parts by weight,
220 portions and 310 portions of white granulated sugar;
milk solids 220-245 parts;
340 portions and 465 portions of edible oil;
10-30 parts of whey powder;
30-50 parts of yoghurt powder;
15-35 parts of cocoa butter substitute and/or cocoa butter equivalent;
2-5 parts of lecithin;
1-5 parts of polyglycerol polyricinoleate;
1-3 parts of emulsifier with the iodine value of 18-24.
Further, the emulsifier with the iodine value of 18-24 is glyceryl monostearate with the iodine value of 18-24.
Further, the milk solid is selected from at least one of whole milk powder, skimmed milk powder and whey protein powder;
the edible oil is at least one selected from peanut oil, soybean oil, linseed oil, corn oil, castor oil, rapeseed oil, coconut oil and palm oil.
Further, the edible oil is a mixture of coconut oil and palm oil.
Further, the weight ratio of the coconut oil to the palm oil in the edible oil is 300-: 40-140.
The chocolate coating composition with the yoghourt taste provided by the invention can also comprise edible essences with other flavors in a conventional amount, so that the taste and the variety of the product can be enriched, and the requirements of different consumers can be met.
The invention also provides a preparation method of the yoghourt taste chocolate coating composition, which comprises the following steps:
grinding powder: heating part of edible oil to melt, adding white sugar, milk solid, yogurt powder, whey powder, and emulsifier with iodine value of 18-24, mixing, and grinding to particle size below 35 μm to obtain powder base material;
fine grinding and pulping: adding the rest edible oil, cacao butter, cocoa butter substitute and/or cocoa butter equivalent, lecithin and polyglycerol polyricinoleate into the obtained powder base material, and refining to obtain the chocolate coating composition.
Further, the amount of the part of the edible oil in the powder grinding step is 40-140 parts by weight.
Further, in the powder grinding step, the heating temperature of the edible oil is 40-50 ℃.
Further, the grinding time in the powder grinding step is 90-120 min.
Further, in the step of fine grinding and pulping, the fine grinding temperature is 45-60 ℃, the rotating speed is 500-800 r/min, and the time is 30-60 min.
The technical scheme of the invention has the following advantages:
1. the chocolate coating composition with the yoghourt taste comprises the following components, by weight, 220 portions of white granulated sugar and 310 portions of sugar; milk solids 220-245 parts; 340 portions and 465 portions of edible oil; 10-30 parts of whey powder; 30-50 parts of yoghurt powder; 15-35 parts of cocoa butter substitute and/or cocoa butter equivalent; 2-5 parts of lecithin; 1-5 parts of polyglycerol polyricinoleate; 1-3 parts of emulsifier with the iodine value of 18-24. The yogurt-flavor chocolate coating composition provided by the invention has the advantages that through the matching among the components and the adjustment of the dosage, the yogurt is pure and rich in flavor, the head fragrance is prominent, the tail fragrance is long, the viscosity and the fluidity are good, the drying and shaping speed after coating is high, and the coating process requirement of the chocolate coating is met. The yogurt-flavor chocolate coating composition provided by the invention does not need to be added with a sour regulator, so that the yogurt has purer flavor and richer nutrition; the emulsifier with the iodine value of 18-24 is adopted, so that the bubbling and cracking of a chocolate coating are avoided, meanwhile, the consumption of the yoghurt powder is higher than that of like products in the prior art, the consumption of the edible oil is lower than that of like products in the prior art, the yoghurt flavor and the aromatic taste of the product are further improved, and the yoghurt is well received by consumers.
The chocolate coating composition with the yoghourt taste provided by the invention has the advantages that the emulsifier with the iodine value of 18-24 is glyceryl monostearate with the iodine value of 18-24; the edible oil comprises 300 portions of coconut oil and 325 portions of coconut oil; 40-140 parts of palm oil; according to the invention, the chocolate is in a stable emulsified state by selecting the emulsifier and the edible oil, so that the viscosity of the chocolate is effectively reduced, the free-running property is improved, and the crystal form derivation of the chocolate is relieved (solid matters in the chocolate are distributed in the oil of the chocolate in a form of fine particles, and can sink under the action of gravity in the storage process, and when the storage temperature is lower than the melting point of the oil, the solidification of layered solidification occurs); the emulsifier with the iodine value of 18-24 is added to ensure that solid molecules are stably dispersed in the oil to form a stable system, and the product does not have layering phenomenon even if the chocolate is solidified at a low temperature, so that solid particles are stable, the oil migration is prevented, the liquid fraction of the oil system is increased, the formation of stable crystal forms in the chocolate is improved, the chocolate fat foaming is inhibited, and the product stability is stronger.
2. The preparation method of the yoghourt taste chocolate coating composition comprises the following steps of grinding powder: heating part of edible oil to melt, adding white sugar, milk solid, yogurt powder, whey powder, and emulsifier with iodine value of 18-24, mixing, and grinding to particle size below 35 μm to obtain powder base material; fine grinding and pulping: adding the rest edible oil, cacao butter, cocoa butter substitute and/or cocoa butter equivalent, lecithin and polyglycerol polyricinoleate into the obtained powder base material, and refining to obtain the chocolate coating composition. The method comprises the steps of mixing powder with a small amount of edible oil, grinding the powder to a preset particle size, mixing the powder with the rest of the edible oil, cocoa butter, lecithin and polyglycerol polyricinoleate, and finely grinding the mixture to obtain the yoghourt taste chocolate coating composition slurry, wherein the overall operation time of the process is not more than 4 hours, the preparation time is obviously shortened, and the yield is high; meanwhile, the preparation time and the fine grinding time are short, the risk of metal peculiar smell or heavy metal exceeding is avoided, and the obtained composition has outstanding top fragrance, long tail fragrance and good viscosity and fluidity; the sour milk powder is mixed in a powder state, so that the situation that the components of the sour milk powder are wrapped by edible oil to influence the release of the flavor of the sour milk powder can be avoided, meanwhile, the powder is ground, additional water is not needed in the preparation process, the viscosity of the composition is moderate in the pulping process, and the components are dispersed more easily, so that the operation time can be obviously shortened, the energy consumption is reduced, and the productivity is improved.
The preparation method of the chocolate coating composition with the yoghourt taste provided by the invention has the advantage that the grinding time in the powder grinding step is 90-120 min. In the step of fine grinding and pulping, the fine grinding temperature is 45-60 ℃, the rotating speed is 500-800 r/min, and the time is 30-60 min. The process can make the system more stable and avoid bubbles by optimizing and selecting the operating conditions.
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 microstructure diagram of a composition provided in example 3 of the present invention;
FIG. 2 is a microstructure diagram of a composition provided in comparative example 4 of the present invention.
Detailed Description
The following examples are provided to further understand the present invention, not to limit the scope of the present invention, but to provide the best mode, not to limit the content and the protection scope of the present invention, and any product similar or similar to the present invention, which is obtained by combining the present invention with other prior art features, falls within the protection scope of the present invention.
The examples do not show the specific experimental steps or conditions, and can be performed according to the conventional experimental steps described in the literature in the field. The reagents or instruments used are not indicated by manufacturers, and are all conventional reagent products which can be obtained commercially. For comparison, the emulsifiers used in the following examples and comparative examples are monoglycerides (RIKEMAL MI-8, iodine number 21).
Example 1
The embodiment provides a chocolate coating composition with a yoghourt taste, which comprises the following components in percentage by weight:
white granulated sugar: 310 kg; whole milk powder: 230 kg; coconut oil: 325 kg; palm oil: 45 kg; yogurt powder: 30 kg; cocoa butter replacers: 20 kg; whey powder: 30 kg; lecithin: 4 kg; polyglycerol polyricinoleate: 5 kg; emulsifier: 1 kg.
The preparation method of the yoghourt taste chocolate coating composition comprises the following preparation processes:
standardizing raw materials → adding part of edible oil to mix all powdery raw materials → finely grinding by a powder grinder → a refining mill for materials → adding the rest components and mixing.
The method comprises the following specific steps:
(1) raw material standardization: carrying out index detection on the received raw materials according to national standards and internal control standards;
(2) adding part of edible oil to uniformly mix all the powdery raw materials: heating all palm oil in the formula to 45 deg.C, adding all white sugar, whole milk powder, yogurt powder, whey powder, and emulsifier with iodine value of 18-24, and mixing.
(3) Grinding powder: adding the uniformly mixed raw materials into a powder grinding machine, and finely grinding for 115min until the particle size is about 30 mu m;
(4) fine grinding and pulping: adding the rest oil and accurately weighed cocoa butter substitute, lecithin and polyglycerol polyricinoleate, mixing for 45min, and fine grinding at 55 deg.C at 700 r/min.
By the preparation method, the total process time is not more than 4 hours, and the chocolate coating composition with the unique and pure yoghourt taste can be obtained.
Example 2
The embodiment provides a chocolate coating composition with a yoghourt taste, which comprises the following components in percentage by weight:
white granulated sugar: 310 kg; whole milk powder: 230 kg; coconut oil: 325 kg; palm oil: 45 kg; yogurt powder: 50 kg; cocoa butter replacers: 20 kg; whey powder: 10 kg; lecithin: 4 kg; polyglycerol polyricinoleate: 3 kg; emulsifier: 3 kg.
The preparation method of the yoghourt taste chocolate coating composition comprises the following preparation processes:
standardizing raw materials → adding part of edible oil to mix all powdery raw materials → finely grinding by a powder grinder → a refining mill for materials → adding the rest components and mixing.
The method comprises the following specific steps:
(1) raw material standardization: carrying out index detection on the received raw materials according to national standards and internal control standards;
(2) adding part of edible oil to uniformly mix all the powdery raw materials: heating all palm oil in the formula to 46 deg.C, adding all white sugar, whole milk powder, yogurt powder, whey powder, and emulsifier with iodine value of 18-24, and mixing.
(3) Grinding powder: adding the uniformly mixed raw materials into a powder grinding machine, and finely grinding for 115 min; fine grinding to a particle size of about 32 μm.
(4) Fine grinding and pulping: adding the rest oil and accurately weighed cocoa butter substitute, lecithin and polyglycerol polyricinoleate, mixing for 45min, and fine grinding at 55 deg.C at 700 r/min.
By the preparation method, the total process time is not more than 4 hours, and the chocolate coating composition with the unique and pure yoghourt taste can be obtained.
Example 3
The embodiment provides a chocolate coating composition with a yoghourt taste, which comprises the following components in percentage by weight:
white granulated sugar: 310 kg; whole milk powder: 230 kg; coconut oil: 325 kg; palm oil: 45 kg; yogurt powder: 45 kg; cocoa butter replacers: 20 kg; whey powder: 15 kg; lecithin: 4 kg; polyglycerol polyricinoleate: 4 kg; emulsifier: 2 kg.
The preparation method of the yoghourt taste chocolate coating composition comprises the following preparation processes:
standardizing raw materials → adding part of edible oil to mix all powdery raw materials → finely grinding by a powder grinder → a refining mill for materials → adding the rest components and mixing.
The method comprises the following specific steps:
(1) raw material standardization: carrying out index detection on the received raw materials according to national standards and internal control standards;
(2) adding part of edible oil to uniformly mix all the powdery raw materials: heating all palm oil in the formula to 45 deg.C, adding all white sugar, whole milk powder, yogurt powder, whey powder, and emulsifier with iodine value of 18-24, and mixing.
(3) Grinding powder: adding the uniformly mixed raw materials into a powder grinding machine, and finely grinding for 115min until the particle size is about 32 mu m.
(4) Fine grinding and pulping: adding the rest edible oil and accurately weighed cocoa butter substitute, lecithin and polyglycerol polyricinoleate, mixing for 40min, and fine grinding at 50 deg.C at 600 rpm.
By the preparation method, the total process time is not more than 4 hours, and the chocolate coating composition with the unique and pure yoghourt taste can be obtained.
Example 4
The embodiment provides a chocolate coating composition with a yoghourt taste, which comprises the following components in percentage by weight:
white granulated sugar: 230 kg; whole milk powder: 245 kg; coconut oil: 302 kg; palm oil: 100 kg; yogurt powder: 50 kg; cocoa butter replacers: 30 kg; whey powder: 30 kg; lecithin: 5 kg; polyglycerol polyricinoleate: 5 kg; emulsifier: 3 kg.
The preparation method of the yoghourt taste chocolate coating composition comprises the following preparation processes:
standardizing raw materials → adding part of edible oil to mix all powdery raw materials → finely grinding by a powder grinder → a refining mill for materials → adding the rest components and mixing.
The method comprises the following specific steps:
(1) raw material standardization: carrying out index detection on the received raw materials according to national standards and internal control standards;
(2) adding part of edible oil to uniformly mix all the powdery raw materials: heating all palm oil in the formula to 50 deg.C, adding all white sugar, whole milk powder, yogurt powder, whey powder, and emulsifier with iodine value of 18-24, and mixing.
(3) Grinding powder: and adding the uniformly mixed raw materials into a powder grinding machine, and finely grinding for 120min until the particle size is below 35 mu m.
(4) Fine grinding and pulping: adding the rest edible oil and accurately weighed cocoa butter substitute, lecithin and polyglycerol polyricinoleate, mixing for 40min, and fine grinding at 50 deg.C at 800 rpm.
By the preparation method, the total process time is not more than 4 hours, and the chocolate coating composition with the unique and pure yoghourt taste can be obtained.
Example 5
The embodiment provides a chocolate coating composition with a yoghourt taste, which comprises the following components in percentage by weight:
white granulated sugar: 220 kg; whole milk powder: 245 kg; coconut oil: 307 kg; palm oil: 100 kg; yogurt powder: 50 kg; cocoa butter replacers: 35 kg; whey powder: 30 kg; lecithin: 5 kg; polyglycerol polyricinoleate: 5 kg; emulsifier: 3 kg.
The preparation method of the yoghourt taste chocolate coating composition comprises the following preparation processes:
standardizing raw materials → adding part of edible oil to mix all powdery raw materials → finely grinding by a powder grinder → a refining mill for materials → adding the rest components and mixing.
The method comprises the following specific steps:
(1) raw material standardization: carrying out index detection on the received raw materials according to national standards and internal control standards;
(2) adding part of edible oil to uniformly mix all the powdery raw materials: heating all palm oil in the formula to 40-50 deg.C, adding all white sugar, whole milk powder, yogurt powder, whey powder, and emulsifier with iodine value of 18-24, and mixing.
(3) Fine grinding of powder: and adding the uniformly mixed raw materials into a powder grinding machine, and finely grinding for 120min until the particle size is below 35 mu m.
(4) Fine grinding and pulping: adding the rest edible oil and accurately weighed cocoa butter substitute, lecithin and polyglycerol polyricinoleate, mixing for 40min, and fine grinding at 50 deg.C at 800 rpm.
By the preparation method, the total process time is not more than 4 hours, and the chocolate coating composition with the unique and pure yoghourt taste can be obtained.
Example 6
The embodiment provides a chocolate coating composition with a yoghourt taste, which comprises the following components in percentage by weight:
white granulated sugar: 280 kg; whole milk powder: 220 kg; coconut oil: 282 kg; palm oil: 140 kg; yogurt powder: 40 kg; cocoa butter replacers: 15 kg; whey powder: 15 kg; lecithin: 4 kg; polyglycerol polyricinoleate: 2 kg; emulsifier: 2 kg.
The preparation method of the yoghourt taste chocolate coating composition comprises the following preparation processes:
standardizing raw materials → adding part of edible oil to mix all powdery raw materials → finely grinding by a powder grinder → a refining mill for materials → adding the rest components and mixing.
The method comprises the following specific steps:
(1) raw material standardization: carrying out index detection on the received raw materials according to national standards and internal control standards;
(2) adding part of edible oil to uniformly mix all the powdery raw materials: heating all palm oil in the formula to 40 deg.C, adding all white sugar, whole milk powder, yogurt powder, whey powder, and emulsifier with iodine value of 18-24, and mixing.
(3) Grinding powder: and adding the uniformly mixed raw materials into a powder grinding machine for fine grinding for 100 min.
(4) Fine grinding and pulping: adding the rest oil and accurately weighed lecithin and polyglycerol polyricinoleate, mixing for 40min, and maintaining the fine grinding temperature at 50 ℃ and the rotation speed of 600 r/min.
By the preparation method, the total process time is not more than 4 hours, and the chocolate coating composition with the unique and pure yoghourt taste can be obtained.
Example 7
The embodiment provides a chocolate coating composition with a yoghourt taste, which comprises the following components in percentage by weight:
sucrose: 310 kg; and (3) skim milk powder: 230 kg; coconut oil: 325 kg; corn oil: 45 kg; yogurt powder: 45 kg; cocoa butter: 20 kg; whey powder: 15 kg; lecithin: 4 kg; polyglycerol polyricinoleate: 4 kg; emulsifier: 2 kg.
The preparation method of the yoghourt taste chocolate coating composition comprises the following preparation processes:
standardizing raw materials → adding part of grease to mix all powdery raw materials → finely grinding by a powder grinder → refining mill for ramming materials → adding the rest grease and surfactant to mix evenly.
The method comprises the following specific steps:
(1) raw material standardization: carrying out index detection on the arrived raw materials according to national standards and internal control standards;
(2) heating all palm oil in the formula to 40-50 deg.C, adding all white sugar, whole milk powder, yogurt powder, whey powder, and emulsifier with iodine value of 18-24, and mixing.
(3) Fine grinding of powder: and adding the uniformly mixed raw materials into a powder grinding machine, and finely grinding for 100min until the particle size is below 35 mu m.
(4) Fine grinding and pulping: adding the rest edible oil and accurately weighed cacao butter, lecithin and polyglycerol polyricinoleate, mixing for 40min, and fine grinding at 50 deg.C at 600 rpm.
By the preparation method, the total process time is not more than 4 hours, and the chocolate coating composition with the unique and pure yoghourt taste can be obtained.
Comparative example 1
The present comparative example provides a yogurt flavored chocolate coating composition comprising:
white granulated sugar: 310 kg; whole milk powder: 230 kg; coconut oil: 325 kg; palm oil: 45 kg; yogurt powder: 20 kg; cocoa butter replacers: 20 kg; whey powder: 40 kg; lecithin: 4 kg; polyglycerol polyricinoleate: 4 kg; emulsifier: 2 kg.
The preparation method of the yoghourt taste chocolate coating composition comprises the following preparation processes:
standardizing raw materials → adding part of edible oil to mix all powdery raw materials → finely grinding by a powder grinder → a refining mill for materials → adding the rest components and mixing.
The method comprises the following specific steps:
(1) raw material standardization: carrying out index detection on the received raw materials according to national standards and internal control standards;
(2) adding part of edible oil to uniformly mix all the powdery raw materials: heating all palm oil in the formula to 45 deg.C, adding all white sugar, whole milk powder, yogurt powder, whey powder, and emulsifier with iodine value of 18-24, and mixing.
(3) Grinding powder: and adding the uniformly mixed raw materials into a powder grinding machine, and finely grinding for 100min until the particle size is below 35 mu m.
(4) Fine grinding and pulping: adding the rest edible oil and accurately weighed cocoa butter substitute, lecithin and polyglycerol polyricinoleate, mixing for 40min, and fine grinding at 50 deg.C at 600 rpm.
By the preparation method, the total process time is not more than 4 hours, and the chocolate coating composition with the unique and pure yoghourt taste can be obtained.
Comparative example 2
The present comparative example provides a yogurt flavored chocolate coating composition comprising:
white granulated sugar: 310 kg; whole milk powder: 230 kg; coconut oil: 325 kg; palm oil: 45 kg; yogurt powder: 55 kg; cocoa butter replacers: 20 kg; whey powder: 5 kg; lecithin: 4 kg; polyglycerol polyricinoleate: 4 kg; emulsifier: 2 kg.
The preparation method of the yoghourt taste chocolate coating composition comprises the following preparation processes:
standardizing raw materials → adding part of edible oil to mix all powdery raw materials → finely grinding by a powder grinder → a refining mill for materials → adding the rest components and mixing.
The method comprises the following specific steps:
(1) raw material standardization: carrying out index detection on the received raw materials according to national standards and internal control standards;
(2) adding part of edible oil to uniformly mix all the powdery raw materials: heating all palm oil in the formula to 45 deg.C, adding all white sugar, whole milk powder, yogurt powder, whey powder, and emulsifier with iodine value of 18-24, and mixing.
(3) Grinding powder: and adding the uniformly mixed raw materials into a powder grinding machine, and finely grinding for 100min until the particle size is below 35 mu m.
(4) Fine grinding and pulping: adding the rest edible oil and accurately weighed cocoa butter substitute, lecithin and polyglycerol polyricinoleate, mixing for 40min, and fine grinding at 50 deg.C at 600 rpm.
By the preparation method, the total process time is not more than 4 hours, and the chocolate coating composition with the unique and pure yoghourt taste can be obtained.
Comparative example 3
The present comparative example provides a yogurt flavored chocolate coating composition comprising:
white granulated sugar: 310 kg; whole milk powder: 230 kg; coconut oil: 325 kg; palm oil: 45 kg; yogurt powder: 45 kg; cocoa butter replacers: 20 kg; whey powder: 15 kg; lecithin: 4 kg; polyglycerol polyricinoleate: 4 kg; emulsifier: 4 kg.
The preparation method of the yoghourt taste chocolate coating composition comprises the following preparation processes:
standardizing raw materials → adding part of edible oil to mix all powdery raw materials → finely grinding with a five-roller machine → beating the materials to a heat preservation cylinder → adding the rest components and mixing uniformly.
The method comprises the following specific steps:
(1) raw material standardization: carrying out index detection on the received raw materials according to national standards and internal control standards;
(2) adding part of edible oil to uniformly mix all the powdery raw materials: heating all palm oil in the formula to 45 deg.C, adding all white sugar, whole milk powder, yogurt powder, whey powder, and emulsifier with iodine value of 18-24, and mixing.
(3) Grinding powder: and adding the uniformly mixed raw materials into a powder grinding machine, and finely grinding for 100min until the particle size is below 35 mu m.
(4) Fine grinding and pulping: adding the rest edible oil and accurately weighed cocoa butter substitute, lecithin and polyglycerol polyricinoleate, mixing for 40min, and fine grinding at 50 deg.C at 600 rpm.
By the preparation method, the total process time is not more than 4 hours, and the chocolate coating composition with the unique and pure yoghourt taste can be obtained.
Comparative example 4
The formula of the yogurt flavor chocolate composition in this comparative example was:
180 parts of white granulated sugar; 190 parts by weight of whole milk solids; 380 parts of coconut oil; 140 parts of palm oil; 80 parts by weight of maltodextrin; 20 parts of cocoa butter substitute; 0.8 part by weight of lecithin; 2 parts by weight of polyglycerol polyricinoleate; 3 parts of malic acid; 4 parts of glycerin monostearate (HLB value of 3.6-4.2) and 0.0002 part of cream essence.
The preparation method of the composition comprises the following steps:
preparing chocolate slurry for coating and hanging: weighing various raw materials according to the formula and weighing requirements; heating palm oil, coconut oil and cocoa butter substitute to melt for later use; preheating a roller type refiner to 45-48 ℃, adding grease into a powder grinding machine through a feeding port of a main machine, and then adding powdery raw materials of milk powder and maltodextrin in the formula in a flowing mode; then heating to 65-68 ℃ and preserving the heat for 30min to sterilize the base material; then, cooling to 45-48 ℃, keeping the temperature, finely grinding for 3 hours, then adding an emulsifier (lecithin and polyglycerol polyricinoleate) and essence, and finely grinding for 10 hours to obtain a chocolate base material;
taking about 15% of the refined chocolate base material, adding an aqueous solution of an acidity regulator, adding glycerin monostearate, and uniformly dispersing each phase in the chocolate mixture through a high-speed stirrer; adding the uniform chocolate mixture into a refiner, uniformly dispersing an emulsifier and an acidity regulator for the second time under the stirring action of the refiner, and finely grinding until the fineness of the chocolate slurry is less than 30 mu m, wherein the finely grinding time is preferably controlled to be about 12 hours; obtaining fine-ground chocolate slurry, and storing the chocolate slurry in a heat-preservation cylinder at 35-50 ℃; the moisture content of the refined chocolate mass was found to be about 0.5%.
Performance evaluation test
1. Microstructural testing of products
The compositions obtained in example 3 and comparative example 4 were observed under a microscope, and the test results are shown in FIGS. 1 and 2, from which it can be seen.
The yogurt chocolate coating prepared in the embodiment 3 of the invention has the advantages of uniform distribution of solid small particles and fat particles and finer particle size.
The stable structure state enables the product state to be more stable, and the final product has better smooth mouthfeel, narrower fineness distribution and better taste and flavor.
Under a microscope with the same magnification, as can be seen in figure 1, the chocolate produced in example 3 has uniform particle molecular size and finer fineness, and therefore, the taste-developing particles of the dark-colored yogurt chocolate powder can be clearly seen. The more uniform distribution enables the flavor of the yoghourt product to be fully embodied, and the more stable the state is. In FIG. 2, only large-particle fat molecules can be seen, and the flavor particles are wrapped by the grease, so that the flavor presenting effect is poor and the structure is unstable.
2. Sensory testing
The yogurt-flavored chocolate coating composition slurry prepared in examples 1 to 7 and comparative examples 1 to 4 above was controlled to a temperature of 40 ℃, the formed frozen drink center was manually immersed in the slurry for 1 second, and then taken out to form a chocolate coating having a thickness of about 1.2mm on the frozen drink, thereby obtaining a frozen drink having a yogurt-flavored chocolate coating. The resulting frozen drinks were subjected to product sensory evaluation (also referred to as "taste test") by 50 panelists who selected randomly. The evaluation items include: the storage state of the semi-finished product, the appearance evaluation index of the finished product, the evaluation of gold odor, the whole preference degree, the production efficiency and the like. The specific evaluation results are shown in table 1:
storage state of semi-finished products: whether oil stratification, blooming and fine bubbles appear.
And (3) finished product appearance evaluation indexes: smoothness of a product coating and whether the product cracks after being put in storage for 24 hours.
Flavor evaluation index: the flavor of the yoghourt, the milk fragrance, the sour-sweet ratio, the mouth melting property and the aftertaste.
Evaluation of odor: whether or not there is an off-taste of chocolate other than its normal flavor.
Production efficiency: long process time and high yield.
TABLE 1
From the data in the table it can be derived:
according to the technical scheme provided by the invention, the produced semi-finished product of the chocolate coating liquid is stable in storage state and does not have grease layering, frosting and fine bubbles. In terms of both product cost and cracking phenomenon after storage, the optimal using amount of the emulsifier with the iodine value of 18-24 is 2 per mill, and the optimal adding amount of the yoghurt powder is 45 per mill according to the result of flavor evaluation scores. Compared with the traditional process, the technical scheme provided by the invention has the advantages of more stable storage state, better quality of the produced finished product, reduction of peculiar smell and great improvement of production efficiency through integral evaluation.
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 of the invention may be made without departing from the spirit or scope of the invention.
Claims (10)
1. The chocolate coating composition with the yoghourt taste is characterized by comprising the following components in parts by weight,
220 portions and 310 portions of white granulated sugar;
milk solids 220-245 parts;
340 portions and 465 portions of edible oil;
10-30 parts of whey powder;
30-50 parts of yoghurt powder;
15-35 parts of cocoa butter substitute and/or cocoa butter equivalent;
2-5 parts of lecithin;
1-5 parts of polyglycerol polyricinoleate;
1-3 parts of emulsifier with the iodine value of 18-24.
2. Yoghurt-flavoured chocolate coating composition according to claim 1, wherein the emulsifier with an iodine value of 18 to 24 is glycerol monostearate with an iodine value of 18 to 24.
3. Yoghurt-flavoured chocolate coating composition according to claim 1 or 2,
the milk solid is at least one of whole milk powder, skimmed milk powder and whey protein powder;
the edible oil is at least one selected from peanut oil, soybean oil, linseed oil, corn oil, castor oil, rapeseed oil, coconut oil and palm oil.
4. Yoghurt-flavoured chocolate coating composition according to claim 3, characterized in that the edible oil is a mixture of coconut oil and palm oil.
5. The chocolate coating composition with yoghurt taste of claim 4, wherein the weight ratio of coconut oil to palm oil in the edible oil is 300-: 40-140.
6. A method of preparing a chocolate coating composition with yoghurt taste according to any one of claims 1 to 5, comprising the steps of:
grinding powder: heating part of edible oil to melt, adding white sugar, milk solid, yogurt powder, whey powder, and emulsifier with iodine value of 18-24, mixing, and grinding to particle size below 35 μm to obtain powder base material;
fine grinding and pulping: adding the rest edible oil, cacao butter, cocoa butter substitute and/or cocoa butter equivalent, lecithin and polyglycerol polyricinoleate into the obtained powder base material, and refining to obtain the chocolate coating composition.
7. The method of preparing a chocolate coating composition with yogurt flavor according to claim 6, wherein the amount of the part of the edible oil used in the powder grinding step is 40 to 140 parts by weight.
8. The method for preparing a chocolate coating composition with yoghurt taste according to claim 6 or 7, characterized in that the heating temperature of the edible oil in the powder grinding step is 40-50 ℃.
9. Method for the preparation of a chocolate coating composition with yoghurt taste according to any one of claims 6 to 8, characterized in that the grinding time in the powder grinding step is 90 to 120 min.
10. The method for preparing chocolate coating composition with sour milk taste according to any one of claims 6 to 9, wherein in the step of fine grinding and pulping, the fine grinding temperature is 45-60 ℃, the rotation speed is 500-800 rpm, and the time is 30-60 min.
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