CN111602735B - Chocolate for frozen beverage and preparation method thereof - Google Patents
Chocolate for frozen beverage and preparation method thereof Download PDFInfo
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- CN111602735B CN111602735B CN202010346005.5A CN202010346005A CN111602735B CN 111602735 B CN111602735 B CN 111602735B CN 202010346005 A CN202010346005 A CN 202010346005A CN 111602735 B CN111602735 B CN 111602735B
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- chocolate
- green juice
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- polysaccharide
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- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
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Classifications
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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
- 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
- A23G1/42—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides chocolate for frozen drinks, which comprises, by mass, 100% of the total mass of the chocolate, wherein the raw materials of the chocolate comprise 30% -55% of green juice polysaccharide concentrated solution, and the fineness of the green juice polysaccharide concentrated solution is less than 22 microns; the green juice polysaccharide concentrated solution comprises the following components in percentage by mass (2-3): the green juice polysaccharide powder of (3-4), white granulated sugar and palm oil. The application also provides the frozen drink coated with the chocolate. The chocolate provided by the application contains the green juice polysaccharide, so that the health care performance, the brittleness and the taste of the chocolate are improved, meanwhile, the granulated sugar consumption is reduced, the edible flavor is better, meanwhile, the chocolate is also particularly suitable for frozen beverages, the surface of the frozen beverage can be coated with the chocolate with larger gram weight at one time without cracking, and the problem of coating and cracking of the chocolate in the frozen beverage containing the chocolate is effectively solved.
Description
Technical Field
The invention relates to the technical field of frozen drink preparation, in particular to chocolate for frozen drink and a preparation method thereof.
Background
Chocolate is the queen in candy, and is deeply favored by all people in the world since the advent of the 17 th century. It is rich in unsaturated fatty acid, polyphenol plant protein and flavonoid substances of natural cocoa butter, and has unique taste, and also has the functions of improving cardiac and cerebral blood vessels, enhancing antioxidant capacity, etc., so that it is different from candy. The chocolate has rich nutrition, about 50 g of carbohydrate, about 30g of fat, about 15 g of protein and more zinc, vitamin B2, iron, calcium and the like in every 100 g, but the chocolate has single eating form and health care function for many years.
Frozen beverages are of various types and are commonly ice cream, slush, popsicle, edible ice, sweet ice and the like. In order to enrich the appearance and taste of frozen beverages, a chocolate layer is generally coated on the outer surface of the frozen beverage, which can also be called chocolate crust, such as stick ice cream, ice cream and the like coated with chocolate. However, the following problems exist in the frozen beverage coated with chocolate on the market at present: the chocolate coating is cracked and fragile, and the coated ice cream is easy to collapse, overflow, and the like, so that the edibility and the attractiveness of the product are seriously affected; the thickness of the chocolate which can be coated on the surface of the existing frozen drink coated with the chocolate at one time is thin, the gram weight is low, if the gram weight is to be improved, the coating is carried out twice or more times in preparation, but the taste of the chocolate is difficult to keep smooth after the operation, the chocolate is very slow to dry after the coating, the chocolate is easy to wear during packaging, the appearance and the production efficiency of the product are affected, and the development of novel frozen drink with mellow chocolate is not facilitated; in order to ensure enough viscosity and brittleness, the existing chocolate needs to be added with more white granulated sugar, wherein the white granulated sugar belongs to disaccharide, the common dosage is about 30 percent, and the sweetness and the heat are high in the product with less sugar not less than 20 percent. The above problems reduce the consumer's eating experience, affecting the development of new frozen drink products.
At present, various food production and processing enterprises often improve the cracking phenomenon of chocolate by adjusting the production process or the component dosage. CN102362630a discloses a white chocolate coating for frozen drink containing popcorn, which optimizes fluidity and taste of the chocolate coating by adjusting the addition amount of cocoa butter and light milk powder in the chocolate formulation and the ratio of palm oil and coconut oil; CN105076619a discloses a whipped cream chocolate ball for frozen drink, which optimizes the taste of ice cream by adjusting the ratio of cream and skim milk powder; CN109566820a discloses a chocolate and a frozen drink containing the chocolate coating, which improves the cracking phenomenon of the chocolate coating by adding 5-6% microcrystalline cellulose to the chocolate. However, the improvement of the cracking phenomenon of the chocolate coating is not remarkable, and the thicker chocolate coating is difficult to be coated at one time in actual production, and the health care effect of the chocolate cannot be enhanced.
Disclosure of Invention
In order to solve the problems, the invention aims to provide novel chocolate, raw material components of the chocolate are added with green juice polysaccharide containing rich dietary fibers and proteins, the prepared chocolate has rich and smooth edible mouthfeel besides the effects of nutrition and health care, and meanwhile, the problem of cracking of the existing chocolate after coating can be obviously improved when the chocolate containing the green juice polysaccharide is applied to frozen drinks.
In one aspect, the application provides a chocolate for frozen beverage, which comprises a raw material of 30% -55% of a green juice polysaccharide concentrated solution, wherein the fineness of the green juice polysaccharide concentrated solution is less than 22 microns, and the total mass of the chocolate is 100%; the green juice polysaccharide concentrated solution comprises the following components in percentage by mass (2-3): the green juice polysaccharide powder of (4-7), white granulated sugar and palm oil.
Further, the green juice polysaccharide powder is a mixture composed of green juice powder and jujube polysaccharide powder in a mass ratio of (1:10) - (10:1).
In a preferred embodiment, the content of the green juice polysaccharide concentrate in the total mass of the chocolate is 33% -50%, more preferably 35% -50%, and the fineness of the green juice polysaccharide concentrate is 10-21 microns. The juice polysaccharide concentrate is preferably composed of juice polysaccharide powder, white granulated sugar and palm oil in a mass ratio of 3:3:4, or it is understood that when the juice polysaccharide concentrate is prepared, the juice polysaccharide concentrate contains 30% of juice polysaccharide powder, 30% of white granulated sugar and 40% of palm oil based on the total mass of the juice polysaccharide concentrate, and when the juice polysaccharide concentrate is composed of juice polysaccharide powder, white granulated sugar and palm oil in a mass ratio of 3:3:4, and the juice polysaccharide concentrate accounts for 35% -50% of the total mass of the chocolate, the juice polysaccharide accounts for 10.5% -15% of the total weight of the chocolate.
In another preferred embodiment, the mass ratio of the green juice powder to the jujube polysaccharide powder in the green juice polysaccharide powder is (1:8) to (8:1), preferably (1:5) to (5:1), more preferably (1:2) to (2:1), and even more preferably 1:1.
The green juice polysaccharide is added into the chocolate provided by the application, so that the finally obtained chocolate is more nutritional, the green juice is rich in dietary fibers and proteins, and the jujube polysaccharide also has good pharmacological effects of resisting tumor, reducing blood pressure, reducing cholesterol, protecting liver and the like, and the health care effect is obviously enhanced. And a proper amount of green juice polysaccharide can also be used as a filler to replace part of white granulated sugar, so that the viscosity and smoothness of the chocolate are enhanced while the heat is reduced. When the chocolate added with the green juice polysaccharide is directly eaten, the taste is more clear and smooth, the aftertaste has fresh green grass fragrance, and the eating experience of a user is obviously improved.
Meanwhile, compared with the chocolate formed by the existing common raw materials, the chocolate with the added green juice polysaccharide in the raw materials can also remarkably improve the phenomena of cracking, pulp bleeding, collapse and the like when being used for coating frozen drinks, particularly when the added green juice polysaccharide is added in the form of the green juice polysaccharide concentrated solution, the improvement effect is more obvious, better sensory quality can be reflected, the process time can be effectively shortened in the preparation process, and the preparation efficiency is improved.
Further, the raw materials of the chocolate further comprise ingredients, wherein the ingredients are one or more selected from palm oil, coconut oil, full-fat milk powder, skim milk powder, whey powder, phospholipid, polyglycerol ricinoleate (PGPR) and edible essence.
In a preferred embodiment, the chocolate is composed of the green juice polysaccharide concentrate and a chocolate ingredient, wherein the chocolate ingredient contains palm oil, coconut oil, whole milk powder, skim milk powder, whey powder, phospholipids, polyglycerol ricinoleate and edible essence, wherein the palm oil and coconut oil in the ingredient and the palm oil in the green juice polysaccharide concentrate together form total fat in the chocolate, and the phospholipids and the polyglycerol ricinoleate can be used as emulsifying agents.
Further, the ingredients at least comprise palm oil and coconut oil, and the grease in the chocolate raw material consists of palm oil in the green juice polysaccharide concentrate, palm oil in the ingredients and coconut oil in the ingredients, wherein the total mass ratio of the palm oil in the green juice polysaccharide concentrate and the palm oil in the ingredients to the coconut oil in the ingredients is (45-55): (55-45).
Preferably, the total fat of the chocolate is composed of coconut oil and palm oil in a mass ratio of 50:50, wherein, because the green juice polysaccharide concentrate contains part of palm oil, in order to make the whole chocolate have the coconut oil and palm oil in the proportion, the palm oil can be added into ingredients according to the amount calculated by adding the green juice polysaccharide concentrate, and then the palm oil with proper amount is added into ingredients, and the coconut oil with the mass ratio with the total amount of the palm oil is added.
The coconut oil and the palm oil belong to vegetable oil in chocolate raw materials, and the prior art has the literature that chocolate containing 10 to 14 percent of palm oil and 8 to 12 percent of coconut oil has good taste and fluidity (refer to CN 102362630A); in the application, when the chocolate containing the green juice polysaccharide with the content contains the coconut oil and the palm oil in the mass ratio, the chocolate not only has smooth mouthfeel, but also has smoother surface when being coated with frozen drinks, and the coating effect is good and does not crack.
Further, the raw materials of the chocolate comprise, based on 100% of the total mass of the chocolate: 30% -55% of green juice polysaccharide concentrate, 1% -5% of white granulated sugar, 10% -14% of whole milk powder, 3% -5% of skim milk powder, 3% -5% of whey powder, 10% -25% of coconut oil, 5% -11% of palm oil, 0.3% -0.5% of phospholipid, 0.05% -0.2% of polyglycerol ricinoleate and 0.1% -0.4% of edible essence.
In a preferred embodiment, the chocolate is composed of the following raw materials, based on the total mass of the chocolate, of 100: the green juice polysaccharide concentrate comprises 50% of green juice polysaccharide powder, 30% of white granulated sugar and 40% of palm oil, wherein the green juice polysaccharide concentrate comprises, by mass, 30% of green juice polysaccharide powder, 30% of white granulated sugar and 40% of palm oil, 25% of coconut oil, 5% of palm oil, 1% of white granulated sugar, 10% of whole milk powder, 4% of skim milk powder, 4% of whey powder, 0.4% of phospholipid, 0.2% of polyglycerol ricinoleate and 0.4% of edible essence. Chocolate having the above amounts of components, may be constituted by the following amounts of components in terms of conversion: 15% of green juice polysaccharide powder, 16% of white granulated sugar, 25% of coconut oil, 25% of palm oil, 10% of whole milk powder, 4% of skim milk powder, 4% of whey powder, 0.4% of phospholipid, 0.2% of polyglycerol ricinoleate and 0.4% of edible essence.
In another preferred embodiment, the chocolate is composed of the following raw materials, based on the total mass of the chocolate, of 100: 35% of green juice polysaccharide concentrate (comprising 30% of green juice polysaccharide powder, 30% of white granulated sugar and 40% of palm oil accounting for the total mass of the concentrate), 25% of coconut oil, 11% of palm oil, 4% of white granulated sugar, 14% of whole milk powder, 5% of skim milk powder, 5% of whey powder, 0.4% of phospholipid, 0.2% of polyglycerol ricinoleate and 0.4% of edible essence. Chocolate having the above amounts of components, may be constituted by the following amounts of components in terms of conversion: 10.5% of green juice polysaccharide powder, 14.5% of white granulated sugar, 25% of coconut oil, 25% of palm oil, 14% of whole milk powder, 5% of skim milk powder, 5% of whey powder, 0.4% of phospholipid, 0.2% of polyglycerol ricinoleate and 0.4% of edible essence.
Further, the chocolate has a viscosity of 500-1000cps and a fineness of 20-30 μm.
The chocolate with the raw material composition and the viscosity and fineness can not only remarkably improve the cracking problem when being used for coating frozen drinks, but also can be coated with a larger gram weight once in preparation, is in an optimal state in viscosity, and can realize the optimal taste in the fineness range.
In another aspect, the present application also provides a method for preparing the chocolate for frozen drink, the method comprising the steps of:
s1, mixing green juice polysaccharide powder, white granulated sugar and palm oil according to a proportion, performing coarse grinding by adopting a two-roller grinding machine, and performing fine grinding by adopting a five-roller grinding machine to prepare green juice polysaccharide concentrated solution;
s2, respectively weighing white granulated sugar, whole milk powder, skim milk powder, whey powder, coconut oil and palm oil according to mass percentage, mixing, finely grinding for 5-8 hours at 45 ℃ in a fine grinding cylinder, adding the green juice polysaccharide concentrated solution obtained in the step S1 after the fineness reaches 20-30 mu m, fully and uniformly mixing, adding phospholipid and polyglycerol ricinoleate, emulsifying and homogenizing for 5-10min, and finally adding edible essence for fine flavoring.
Further, the technological parameters of fine grinding by adopting a five-roller grinder in the step S1 are as follows: the pressure is 72MPa, the temperature is 30-35 ℃ of the first roller and the second roller, 40-55 ℃ of the third roller and the fourth roller, 30-35 ℃ of the fifth roller and the fine grinding time is 4-6 hours.
Preferably, the fineness of the green juice polysaccharide concentrate obtained by the process in the step S1 is less than 22 microns, and the temperature is about 30-35 ℃.
In the process of adding the green juice polysaccharide into the chocolate formula, the nutrition of the chocolate can be improved, and the cracking phenomenon can be improved, the problem that the finally obtained chocolate has higher viscosity is caused even though the green juice polysaccharide powder is ground to the similar fineness of other raw materials before adding the green juice polysaccharide powder, and the flavor and taste of the green juice polysaccharide are also lost, particularly the color is changed, the product is easy to oxidize and the natural color is lost if the green juice polysaccharide powder is directly added into the raw materials of the chocolate. Therefore, the preparation method is adopted to prepare the chocolate containing the green juice polysaccharide in the form of the green juice polysaccharide concentrated solution from the green juice polysaccharide raw material powder, the green juice polysaccharide concentrated solution is prepared by a mode of coarse grinding of a two-roller grinding machine and fine grinding of a five-roller grinding machine, the grinding process parameters of the five-roller grinding machine are optimized, and the ingredients after fine grinding in a fine grinding cylinder are mixed with the green juice polysaccharide concentrated solution and homogenized, so that the obtained green juice polysaccharide chocolate can fully retain the nutrient substances and flavor taste of the green juice polysaccharide, and keep the natural color of the green juice polysaccharide raw material.
In addition, the method can also improve the preparation efficiency and shorten the preparation process time, wherein the total preparation time is about 12 hours, and if the material is directly fed into the fine grinding cylinder, the total fine grinding time is about 18 hours. In addition, when the frozen drink is coated on the chocolate containing the green juice polysaccharide concentrated solution, the chocolate prepared by the method can be coated with a large gram weight at one time, so that the influence of multiple coating on the taste quality and the final form of the product is avoided.
On the other hand, the application also provides a frozen drink containing chocolate, wherein the chocolate is coated on the surface of the frozen drink, and the frozen drink comprises ice cream, slush, ice sucker, sweet ice and edible ice.
Further, the chocolate is coated on the surface of the frozen drink with a gram weight of 20-35g, preferably 25-30g. In particular, chocolate with the components and contents provided by the application can ensure the uniformity and smoothness of the coating on the surface of the frozen drink under the condition of larger thickness and gram weight.
In another aspect, the present application also provides a method for preparing the frozen drink containing chocolate, the method comprising the steps of: melting chocolate at 55deg.C, and cooling to 38deg.C to obtain chocolate slurry; pouring, freezing and demolding the sauce of the frozen beverage, coating the chocolate slurry on the surface of the frozen beverage, packaging and storing.
Preferably, the frozen drink is 45-60 grams of ice cream.
The chocolate provided by the application is added with various food materials, and green juice is powder prepared from organic barley and wheat seedlings sowed and grown on the pollution-free land, and is rich in dietary fibers, chlorophyll, carbohydrates, proteins, SOD enzymes, calcium, magnesium, potassium, iron, vitamins B1, B2, E, C, carotene, folic acid and the like. The fructus Jujubae polysaccharide is water-soluble neutral polysaccharide (JDP-N) and acidic polysaccharide (JDP-A), and has liver protecting, antioxidant, antiaging, blood lipid reducing, and antitumor effects. Phospholipid: can decompose the hyperlipoidemia and cholesterol, clean the blood vessel and smooth the blood vessel, and is regarded as a blood vessel scavenger. The chocolate product adopts refined vegetable oil (coconut oil and palm oil), does not contain hydrogenation technology, trans-fat, artificial pigment and additive, and is safe and healthy.
The invention has the following beneficial effects:
1. the green juice polysaccharide is added into the chocolate provided by the application, so that the nutrition and health care effects of the chocolate are enriched, and the flavor and taste of the chocolate are obviously improved.
2. The application also finds that the chocolate added with the green juice polysaccharide can effectively improve the phenomena of cracking, slurry rising and the like when being applied to frozen drinks, particularly when the green juice polysaccharide is added in a concentrated solution form, the chocolate can be coated with a large gram weight at one time without cracking, and the sensory quality of the frozen drink coated with the chocolate is improved.
3. The green juice polysaccharide added into the chocolate can replace part of white granulated sugar, so that the content of the white granulated sugar in the whole components of the chocolate is reduced to below 20%, and the heat of a chocolate product is effectively reduced.
4. The preparation method of the green juice polysaccharide chocolate can shorten the abrasive time by more than 5 hours, better preserve the flavor of the green juice polysaccharide powder, reduce nutrient loss, reduce color damage, effectively prevent oxidation of products and have more natural pure natural color.
Detailed Description
In order to more clearly illustrate the general concepts of the present application, the following detailed description is given by way of example. In the following description, numerous specific details are set forth in order to provide a more thorough understanding of the present application. However, it will be apparent to one skilled in the art that the present application may be practiced without one or more of these details. In other instances, some features well known in the art have not been described in order to avoid obscuring the present application.
The starting materials for each component in the examples below are commercially available unless otherwise specified. Wherein the five-roll grinder is provided by BUHLER company, switzerland, and has the model of SFLF 1800-V; the two-roll grinder is provided by BUHLER company, switzerland, and has the model number of SZAP 900-D; the refining cylinders are supplied by BUHLER company, switzerland, model DUC 4-GV.
The following examples provide a chocolate useful for coating ice cream surfaces, 100% based on the total mass of the chocolate, which consists of the following materials: 30% -55% of green juice polysaccharide concentrate, 1% -5% of white granulated sugar, 10% -14% of whole milk powder, 3% -5% of skim milk powder, 3% -5% of whey powder, 10% -25% of coconut oil, 5% -11% of palm oil, 0.3% -0.5% of phospholipid, 0.05% -0.2% of polyglycerol ricinoleate and 0.1% -0.4% of edible essence.
The preparation method of the chocolate comprises the following steps:
s1, mixing green juice polysaccharide powder, white granulated sugar and palm oil according to a proportion, performing coarse grinding by adopting a two-roller grinding machine, and performing fine grinding by adopting a five-roller grinding machine to obtain green juice polysaccharide concentrated solution, wherein the technological parameters of the five-roller grinding machine are as follows: the pressure is 72MPa, the temperature is 30-35 ℃ of the first roller and the second roller, 40-55 ℃ of the third roller and the fourth roller, 30-35 ℃ of the fifth roller, and the fine grinding time is 4-6 hours, the fineness of the obtained green juice polysaccharide concentrate is less than 22 microns, and the temperature is about 30-35 ℃;
s2, respectively weighing white granulated sugar, whole milk powder, skim milk powder, whey powder, coconut oil and palm oil according to mass percentage, mixing, finely grinding for 5-8 hours at 45 ℃ in a fine grinding cylinder, adding the green juice polysaccharide concentrated solution obtained in the step S1 after the fineness reaches 20-30 mu m, fully and uniformly mixing, adding phospholipid and polyglycerol ricinoleate, emulsifying and homogenizing for 5-10min, and finally adding edible essence for fine flavoring.
Example 1
The following procedure was used to prepare the green juice polysaccharide chocolate:
s1, taking 30% of green juice polysaccharide powder (a mixture of green juice powder and jujube polysaccharide powder with the mass ratio of 1:1), 30% of white granulated sugar powder and 40% of palm oil as 100% of the total mass of the green juice polysaccharide concentrate, and then adding the mixture into a two-roller grinder for coarse grinding for 1 hour at 45 ℃, and then adopting a five-roller grinder for fine grinding, wherein the technological parameters of the five-roller grinder are as follows: the pressure is 72MPa, the temperature is 32 ℃ of the first roller, 35 ℃ of the second roller, 42 ℃ of the third roller, 55 ℃ of the fourth roller, 32 ℃ of the fifth roller, and the whole-course fine grinding time is about 5 hours, so that the green juice polysaccharide concentrated solution with the fineness of about 20 microns and the temperature of about 32 ℃ is obtained;
s2, weighing 1% of white granulated sugar, 10% of whole milk powder, 4% of skim milk powder, 4% of whey powder, 25% of coconut oil and 5% of palm oil respectively, fully mixing, finely grinding for 6 hours at 45 ℃ in a fine grinding cylinder, weighing 50% of the green juice polysaccharide concentrate obtained in the step S1 after the fineness reaches 20-30 mu m, fully mixing with the ingredients in the fine grinding cylinder, adding 0.4% of phospholipid and 0.2% of polyglycerol ricinoleate, emulsifying and homogenizing for 5-10 minutes, finally adding 0.4% of edible essence, and discharging after the finish of the preparation, wherein the total preparation time is about 12 hours.
The chocolate prepared by the method finally consists of the following raw material components in the following dosage: 15% of green juice polysaccharide powder, 16% of white granulated sugar, 25% of coconut oil, 25% of palm oil, 10% of whole milk powder, 4% of skim milk powder, 4% of whey powder, 0.4% of phospholipid, 0.2% of polyglycerol ricinoleate and 0.4% of edible essence.
Example 2
The following procedure was used to prepare the green juice polysaccharide chocolate:
s1, taking 30% of green juice polysaccharide powder (a mixture of green juice powder and jujube polysaccharide powder with the mass ratio of 1:1), 30% of white granulated sugar powder and 40% of palm oil as 100% of the total mass of the green juice polysaccharide concentrate, and then adding the mixture into a two-roller grinder for coarse grinding for 1 hour at 45 ℃, and then adopting a five-roller grinder for fine grinding, wherein the technological parameters of the five-roller grinder are as follows: the pressure is 72MPa, the temperature is 32 ℃ of the first roller, 35 ℃ of the second roller, 42 ℃ of the third roller, 55 ℃ of the fourth roller, 32 ℃ of the fifth roller, and the whole-course fine grinding time is about 5 hours, so that the green juice polysaccharide concentrated solution with the fineness of about 20 microns and the temperature of about 32 ℃ is obtained;
s2, weighing 4% of white granulated sugar, 14% of whole milk powder, 5% of skim milk powder, 5% of whey powder, 25% of coconut oil and 11% of palm oil respectively, fully mixing, finely grinding for 6 hours at 45 ℃ in a fine grinding cylinder, weighing 35% of the green juice polysaccharide concentrate obtained in the step S1 after the fineness reaches 20-30 mu m, fully mixing with the ingredients in the fine grinding cylinder, adding 0.4% of phospholipid and 0.2% of polyglycerol ricinoleate, emulsifying and homogenizing for 5-10 minutes, finally adding 0.4% of edible essence, and discharging after the finish of the preparation, wherein the total preparation time is about 12 hours.
The chocolate prepared by the method finally consists of the following raw material components in the following dosage: 10.5% of green juice polysaccharide powder, 14.5% of white granulated sugar, 25% of coconut oil, 25% of palm oil, 14% of whole milk powder, 5% of skim milk powder, 5% of whey powder, 0.4% of phospholipid, 0.2% of polyglycerol ricinoleate and 0.4% of edible essence.
Examples 3 to 5
The preparation method of examples 3-5 was the same as that of example 1, except that the amounts of the raw material components of the finally obtained chocolate were different. Wherein the chocolate obtained in examples 3-5 contains 5%, 20% and 30% of the green juice polysaccharide powder, respectively, wherein the content of the green juice polysaccharide powder can be obtained by adjusting the dosage of the green juice polysaccharide concentrate and the proportion of the green juice polysaccharide powder in the concentrate, the specific calculation process is not described any more, and the rest ingredients are added according to the composition dosage of the chocolate.
Example 6
Example 6 the chocolate of example 1 has the same final composition and quantity, except that the ingredients are directly fed into the refining vat for mixing in the form of green juice polysaccharide powder, and the specific preparation method is as follows: weighing 15% of green juice polysaccharide powder, 16% of white granulated sugar, 25% of coconut oil, 25% of palm oil, 10% of whole milk powder, 4% of skim milk powder and 4% of whey powder by taking the total mass of chocolate as 100%, fully mixing, finely grinding in a fine grinding cylinder at 45 ℃ for 18 hours to ensure that the fineness of the raw materials reaches 20-30 mu m, adding 0.4% of phospholipid and 0.2% of polyglycerol ricinoleate, emulsifying and homogenizing for 5-10 minutes, finally adding 0.4% of edible essence, blending, and discharging after finishing.
Examples 7 to 10
The chocolate provided in examples 7-10 was prepared in the same manner as in example 6 and had the same final composition and amounts as in examples 2-5, respectively. From these, the final compositions and amounts of chocolate in examples 1 to 5 and examples 6 to 10 were the same, except that the addition forms were different.
Comparative examples 11 to 12
The chocolate provided in example 11 was identical in final composition and content to the chocolate provided in example 1, except that this comparative example was ground for 6 hours using only a two-roll mill, but not using a five-roll mill, in preparing the juice polysaccharide concentrate.
The chocolate provided in example 12 has the same final composition and content as the chocolate provided in example 1, except that the grinding process of the conventional five-roll mill is used for grinding in the preparation of the green juice polysaccharide concentrate according to the present comparative example, and specific parameters are: the pressure is 72MPa, the temperatures of the first roller and the fifth roller are 40-45 ℃, namely the five-roller grinder only plays a role in full grinding of multiple rollers.
Comparative example 1
The chocolate provided in comparative example 1 was identical to the preparation method of example 6 except that no green juice polysaccharide was added to the raw material, and white granulated sugar was used instead of the green juice polysaccharide powder, i.e., the total amount of white granulated sugar was 31%.
Test examples
The viscosity of the polysaccharide chocolates of green juice prepared in examples 1-10 and comparative examples 1-3 was measured and the appearance of the obtained chocolates and the taste after direct eating were evaluated, respectively.
The chocolate prepared in examples 1 to 10 and comparative examples 1 to 3 was coated on the surface of ice cream having a gauge of 50 g, respectively, wherein the method of preparing ice cream having chocolate coated on the surface thereof was as follows: melting chocolate at 55deg.C, and cooling to 38deg.C to obtain chocolate slurry; pouring, freezing and demolding the sauce of the ice cream, and coating the chocolate slurry on the whole outer surface of the ice cream at one time. Wherein 1000 pieces of ice cream are coated on each of the chocolate of each example, and the gram weight of each ice cream coated chocolate is 25 grams; and (3) putting the ice cream into a refrigeration house at the temperature of minus 18 ℃ for 48 hours, taking out, carrying out integrity inspection of the chocolate coating, observing the state and coating effect of the chocolate coating, and counting the number of broken and cracked ice creams.
The results of the above tests are shown in tables 1 and 2.
TABLE 1
TABLE 2
It can be seen from the data in tables 1 and 2 that the addition of the juice polysaccharide to the chocolate material significantly improved the cracking problem of the chocolate when coated with ice cream. Especially when the final addition amount of the green juice polysaccharide is 10% -15%, and the prepared chocolate is added in the form of the green juice polysaccharide concentrated solution by the specific preparation method provided by the application, the prepared chocolate is moderate in viscosity, smooth in appearance, rich and rich in taste, smooth in surface and free of flow marks after being coated with a large gram weight at one time on ice cream, does not have cracking phenomenon, and shows very remarkable anti-cracking effect.
The mass ratio of coconut oil (lauric oil) and palm oil (non-lauric oil) in the total chocolate oil was further optimized by taking the green juice polysaccharide content in example 1 as the best example, the oil mass ratio in table 3 was referred to for preparation examples 13-18, and the mass ratio of the following oils could be adjusted at 50% of the total amount, wherein the coconut oil was all derived from the ingredients, the palm oil was derived from the green juice polysaccharide concentrate, and the rest was added separately by ingredients, and the specific calculation and adjustment method was not described.
The mass ratios of the oils used in specific examples 13 to 18 and the chocolate ice cream coating effect obtained are shown in Table 3.
TABLE 3 Effect of chocolate fat ratio on ice cream coating effect
It is clear from Table 3 that the mass ratio of coconut oil to palm oil in the fat of chocolate also has a large influence on the effect of finally coating ice cream, and that the coating effect and the like are the best among all mass ratios when the mass ratio of coconut oil to palm oil in the fat of chocolate is 50:50.
5 samples were prepared according to the green juice content of examples 1 to 5 from small to large, namely, the green juice polysaccharide content in samples 1 to 5 was 5%, 10%, 15%, 20% and 30%, respectively, and different gram weights were applied to each sample, and the drying time was measured. At the same time, 50 subjects 18-60 years old were randomly selected, and 5 sample examples and comparative examples were subjected to sensory evaluation and scoring, each of which was divided into 10 points, and the average value was taken, and the results are shown in Table 4.
Table 4 chocolate sensory comparison experiment table
| Project | Sample 1 | Sample 2 | Sample 3 | Sample 4 | Sample 5 | Comparative 1 |
| Color | 5 | 8 | 9 | 7 | 6 | 7 |
| Tissue of | 5 | 7 | 8 | 7 | 4 | 2 |
| Morphology of the product | 4 | 8 | 9 | 8 | 4 | 5 |
| Taste and flavor | 5 | 7 | 8 | 6 | 3 | 2 |
| Impurity(s) | 10 | 10 | 10 | 10 | 10 | 10 |
| Total score | 29 | 40 | 44 | 38 | 27 | 26 |
| Collecting dry/second | 9 | 11 | 14 | 21 | 35 | 15 |
| Gram weight/g | 11.7 | 20.4 | 25.8 | 34.2 | 38.2 | 12.5 |
As can be seen from Table 4, the chocolate of samples 2-4 has uniform color, complete shape, distinct layers, compact structure, lubrication, no rough feeling, harmonious flavor, pure taste, no macroscopic impurities, better combination with ice cream, and higher sensory scores, and is popular with consumers. Meanwhile, 20-35g of chocolate can be coated at one time, the drying speed is high, the taste grading is high, and the sample 5 with larger gram weight is slower in drying speed and is easy to scratch in subsequent packaging, so that the user experience is affected.
Thus, based on 100% of the total mass of the chocolate, the preferred raw material formulation of the chocolate is: 30% -55% of green juice polysaccharide concentrate, 1% -5% of white granulated sugar, 10% -14% of whole milk powder, 3% -5% of skim milk powder, 3% -5% of whey powder, 10% -25% of coconut oil, 5% -11% of palm oil, 0.3% -0.5% of phospholipid, 0.05% -0.2% of polyglycerol ricinoleate and 0.1% -0.4% of edible essence.
The foregoing is merely exemplary of the present application and is not intended to limit the present application. Various modifications and changes may be made to the present application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc. which are within the spirit and principles of the present application are intended to be included within the scope of the claims of the present application.
Claims (4)
1. A chocolate for frozen drink, characterized in that the chocolate comprises, based on the total mass of the chocolate, 100% of the raw materials including: 50% of green juice polysaccharide concentrate, 25% of coconut oil, 5% of palm oil, 1% of white granulated sugar, 10% of whole milk powder, 4% of skim milk powder, 4% of whey powder, 0.4% of phospholipid, 0.2% of polyglycerol ricinoleate and 0.4% of edible essence; the green juice polysaccharide concentrated solution consists of 30% of green juice polysaccharide powder, 30% of white granulated sugar and 40% of palm oil, wherein the total mass of the concentrated solution is calculated;
the green juice polysaccharide powder is a mixture composed of green juice powder and jujube polysaccharide powder in a mass ratio of 1:1;
the preparation method of the chocolate comprises the following steps:
s1, mixing green juice polysaccharide powder, white granulated sugar and palm oil according to a proportion, performing coarse grinding by adopting a two-roller grinding machine, and performing fine grinding by adopting a five-roller grinding machine to prepare green juice polysaccharide concentrated solution; the technological parameters of fine grinding by adopting a five-roller grinder are as follows: the pressure is 72MPa, the temperature is 30-35 ℃ of the first roller and the second roller, 40-55 ℃ of the third roller and the fourth roller, 30-35 ℃ of the fifth roller and the fine grinding time is 4-6 hours, and the green juice polysaccharide concentrated solution with the fineness less than 22 microns is obtained;
s2, respectively weighing white granulated sugar, whole milk powder, skim milk powder, whey powder, coconut oil and palm oil according to mass percentage, mixing, finely grinding for 5-8 hours at 45 ℃ in a fine grinding cylinder, adding the green juice polysaccharide concentrated solution obtained in the step S1 after the fineness reaches 20-30 mu m, fully and uniformly mixing, adding phospholipid and polyglycerol ricinoleate, emulsifying and homogenizing for 5-10min, and finally adding edible essence for fine flavoring.
2. Chocolate for frozen drink according to claim 1, characterized in that the viscosity of the chocolate is 500-1000cps and the fineness is 20-30 μm.
3. A frozen drink containing chocolate, characterized in that the chocolate as claimed in claim 1 or 2 is coated on the surface of the frozen drink, and the frozen drink is ice cream, slush, frozen sucker, sweet ice or edible ice.
4. A frozen drink according to claim 3, characterized in that the chocolate is coated on the surface of the frozen drink with a gram weight of 20-35g.
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