CN112136948B

CN112136948B - Chocolate grinding process

Info

Publication number: CN112136948B
Application number: CN201910571610.XA
Authority: CN
Inventors: 党媛; 温红瑞; 张冲; 侯文举; 谷晓青; 白旭成
Original assignee: Inner Mongolia Yili Industrial Group Co Ltd
Current assignee: Inner Mongolia Yili Industrial Group Co Ltd
Priority date: 2019-06-28
Filing date: 2019-06-28
Publication date: 2023-01-20
Anticipated expiration: 2039-06-28
Also published as: CN112136948A

Abstract

The invention relates to a chocolate grinding process. The process uses finished chocolate as raw material, adopts secondary feeding process, reduces fat content in chocolate, highlights chocolate fragrance components, can uniformly suspend a large amount of particles, and meets the design requirements of products.

Description

Chocolate grinding process

The technical field is as follows:

the invention belongs to the field of food processing, relates to a chocolate grinding process, and particularly relates to a grinding process of low-temperature coating chocolate for cold drinks.

Background of the invention:

in recent years, with the development of the cold drink industry, cold drinks with coatings, in particular ice cream and popsicle, have gained a significant share in the cold drink market. The coating of cold drink is a shell which is made by coating a material different from cold drink on the outside of the formed frozen drink core. The chocolate coated product is always the core product of the cold drink industry, the temperature of the coated chocolate is higher, generally 35-55 ℃, and the freezing temperature of ice cream is lower, generally 18-25 ℃. The temperature difference between the two is large, which causes the chocolate to easily appear white (the phenomenon that the feed liquid emerges from the chocolate) and the chocolate skin is fragile in later period. Therefore, the temperature difference between the two is reduced as much as possible, and the quality of the chocolate cold drink product is ensured.

To address this problem, there are currently difficulties: the common solution is to add more oil and fat into the chocolate, i.e. adopt a secondary oil blending process (the final fat content of the chocolate is 55-65 percent by weight), the coating temperature which can be reached is generally 35-55 ℃, so that the chocolate is thinned under the condition of low temperature, and the coating amount is reduced. However, the secondary oil mixing process can influence the flavor of the chocolate (without milk flavor and the thick flavor of the chocolate), the chocolate has low viscosity and good fluidity by adopting the secondary oil mixing process, the externally coated particles cannot be contained, and the cold drink final product cannot meet the design requirements of uniform distribution of the particles in the externally coated chocolate crackling and good sense.

The invention content is as follows:

in order to solve the problems, the invention relates to a chocolate grinding process, in particular to a grinding process for coating chocolate at low temperature for cold drinks. The process uses finished chocolate as raw material, adopts secondary feeding process, reduces fat content in chocolate, highlights chocolate fragrance components, can uniformly suspend a large amount of particles, and meets the design requirements of products; the finally obtained chocolate is suitable for coating at the low temperature of 25-34.5 ℃, so that the temperature difference between a cold drink product and the chocolate is reduced, the cracking rate of the chocolate crust is reduced, and the product quality is ensured; under the condition of low-temperature coating, the finally obtained chocolate has low coating gram weight and meets the cost requirement.

Unless otherwise defined, the terms used in the present invention have meanings understood by those skilled in the art, and are not particularly limited.

The chocolate produced by the chocolate milling process of the present invention is suitable for coating any product that is commonly used in the art and can be coated with chocolate, such as, but not limited to, baked products (such as, but not limited to, egg rolls, cakes, cookies, etc.), candy products, puffed products (such as, but not limited to, puffed rice, quinoa, etc.), cold drink products (such as, but not limited to, ice cream, popsicle, ice lolly, slush, sweet ice, table ice, etc.).

The additives used in the present invention are food additives commonly used in the art, such as, but not limited to, emulsifiers, sweeteners, flavors, stabilizers, and the like.

The term "tight cell" as used herein refers to an operation of adjusting the gap between the blade and the cylinder of a refiner by which the material is milled to a specified particle size.

The final chocolate product of the invention is selected to have a particle size of 23-25 μm, preferably 24 μm. If the particle size is too small, the coated chocolate is burnt and has poor taste; if the particle size is too large, the coated chocolate has strong granular sensation and rough mouthfeel.

The invention provides a chocolate grinding process, which comprises the following steps:

melting oil and fat, wherein the oil and fat is oil and fat with melting point of 24-27 ℃, preferably one or more of refined coconut oil, palm oil and palm kernel oil, preferably refined coconut oil and/or palm oil, and more preferably refined coconut oil.

Primary feeding: adding to a refiner (preferably a roller refiner) 5-17% wt, preferably 9-13% wt, more preferably 11% wt of said oil or fat, and adding 23-35% wt, preferably 27-31% wt, more preferably 31% wt of the total formula finished chocolate for raw materials, wherein the finished chocolate for raw materials contains 20.56-24.56% wt, preferably 21.56-23.56% wt, more preferably 22.56% wt of cocoa butter, the finished chocolate for raw materials preferably contains cocoa butter, sugar and milk powder, wherein each component content is 20.56-24.56 wt%, 36.63-49.63 wt%, 28.31-41.31 wt%, preferably 21.56-23.56 wt%, 37.63-44.63 wt%, 30.31-39.31 wt%, more preferably 22.56 wt%, 42.63 wt%, 34.81 wt%, and finally adding chocolate powder accounting for 20-30 wt%, preferably 23-27 wt%, more preferably 27 wt% of the overall formulation, wherein the chocolate powder contains 20-28% wt, preferably 22-24% wt, more preferably 23% wt of oil or fat, the chocolate powder preferably comprises white granulated sugar, whole milk powder, whey powder, fat with a melting point of 24-27 ℃ and cocoa butter, preferably 35-39%, 9-11%, 25-30%, 16-23%, 4-5%, more preferably 39%, 10%, 28%, 18%, 5%, the fat or oil in the chocolate powder having a melting point of 24-27 ℃ is preferably one or more of refined coconut oil, palm kernel oil, more preferably refined coconut oil and/or palm oil, more preferably refined coconut oil.

Primary fine grinding: refining with the refiner until the chocolate particle size reaches 27-35 μm, preferably 29-33 μm, more preferably 30-31 μm, and the temperature during the refining is controlled at 45-55 ℃, preferably 48-52 ℃, more preferably 50 ℃ to ensure that the refiner has a measured current after the end of the refining < the maximum specified current of the refiner.

In one embodiment the refiner is preheated in advance to 40-60 c, preferably 45-55 c, more preferably 50 c, at one feed and/or one refining.

In one embodiment, the time for one refining is 40-55min, preferably 40-50min, more preferably 40min.

And (3) secondary feeding: (ii) adding to said refiner oil having a melting point of 24-27 ℃ in an amount of 7-15% by weight, preferably 10-13% by weight, more preferably 13% by weight, of the overall formula, and adding to said refiner finished chocolate for said raw materials in an amount of 15-21% by weight, preferably 17-19% by weight, more preferably 18% by weight.

Secondary fine grinding: refining is continued at a temperature of 55-60 deg.C, preferably 53-57 deg.C, more preferably 55 deg.C until the particle size of the chocolate reaches 23-25 μm, preferably 24 μm.

In one embodiment, the time for the secondary refining is 10 to 30min, preferably 15 to 25min, more preferably 20min.

In one embodiment, the finished chocolate for the raw material is a chocolate without sharp corners, preferably the shape of the chocolate without sharp corners is spherical, ellipsoidal, rounded-corners cube or button-like, more preferably button-like.

In one embodiment the basis weight of the raw material finished chocolate is between 0.5 and 6g, preferably between 1 and 4g, more preferably between 1 and 2g, and its particle size after melting is between 33 and 42 μm, preferably between 35 and 40 μm, more preferably 38 μm,

in one embodiment, the chocolate powder has a particle size of 34 to 40 μm, preferably 36 to 38 μm, more preferably 37 μm.

In one embodiment, the milk powder is selected from one or more of whole milk powder, skim milk powder, whey powder, buttermilk powder, malt milk powder, preferably one or more of whole milk powder, skim milk powder, whey powder, more preferably one or more of whey powder and whole milk powder.

In one embodiment, the sugar is selected from one or more of glucose, white granulated sugar, lactose, preferably one or more of glucose, white granulated sugar, more preferably white granulated sugar.

In one embodiment, further comprising adding a food additive before finishing the secondary refining.

The food additive used in the present invention may be any additive commonly used in the art, such as, but not limited to, one or more of a fragrance, an emulsifier, a stabilizer.

In one embodiment, the food additive comprises a perfume and/or an emulsifier.

In one embodiment, the emulsifier comprises one or more of condensed phospholipids, polyglycerol ricinoleate.

In one embodiment, the concentrated phospholipid is added in an amount of 0.8 to 1.8% per thousand wt of the total formulation.

In one embodiment, the polyglycerol ricinoleate is added in an amount of 0.5 to 1.1% wt of the overall formulation.

In one embodiment, the flavour may comprise any flavour suitable for the final product (in the case of a milk cream flavour) added in an amount of 0.01 to 0.11% wt of the overall formulation.

In one aspect, the invention provides chocolate prepared by a chocolate grinding process according to any one of the preceding claims.

In one aspect, the present invention provides the use of a chocolate as described above for the preparation of a chocolate-enrobed product.

In one embodiment, the chocolate-coated product is a chocolate-coated cold drink product, preferably ice cream and popsicle.

In one embodiment, the chocolate obtained by the invention has a coating temperature of 25-34.5 ℃.

In one embodiment, the chocolate obtained according to the invention has a fat content of 40.35-43.64% by weight, highlighting the chocolate flavour components.

In one embodiment, the chocolate obtained according to the invention has homogeneously suspendable particles in the chocolate 13-25% by weight, volume weight 520-590, to meet the design requirements of the product.

In one embodiment, the chocolate obtained by the invention is suitable for coating at the low temperature of 25-34.5 ℃, so that the temperature difference between a cold drink product and the chocolate is reduced, the cracking rate of chocolate crust is reduced, and the product quality is ensured.

In one embodiment, the chocolate obtained by the present invention meets cost requirements by having a coatweight of 20.8-25% wt of the total ice cream, under low temperature coating conditions.

In one aspect, the invention provides cold drink products (preferably ice cream and popsicle) coated with the chocolate obtained according to the invention.

Example (b):

the following are examples of the process of the present invention. It is to be understood that various other embodiments may be practiced given the general description provided above.

Although the foregoing invention has been described in some detail by way of illustration and example for purposes of clarity of understanding, the description and examples should not be construed as limiting the scope of the invention.

Example 1

1. And melting and refining the coconut oil.

2. Feeding for the first time: preheating a drum refiner (HL-500L chocolate refiner, gusu food machinery plant, suzhou) to about 50 ℃, adding thereto 11% by weight of refined coconut oil, 31% by weight of finished chocolate for button-shaped raw material comprising cocoa butter, sugar, milk powder in weight percentages of 22.56% by weight, 42.63% by weight, 34.81% by weight, respectively, of refined coconut oil, and 2g by weight of finished chocolate for button-shaped raw material, which has a particle size of 38 μm after melting. Finally adding chocolate powder in an amount of 27% by weight of the overall formula, wherein the chocolate powder has a particle size of 37 μm and comprises white granulated sugar, whole milk powder, whey powder, refined coconut oil and cocoa butter, in an amount of 39%, 10%, 28%, 18%, 5% by weight, respectively, of the chocolate powder.

3. Primary fine grinding: preheating the roller type refiner to about 50 ℃ in advance, then tightening the grids, controlling the temperature to about 50 ℃ in the grid tightening process, firstly tightening one grid for observation for 2min, ensuring that the current measured by the roller type refiner is less than the maximum current (35A) specified by the roller type refiner after the grid tightening is finished, starting to tighten the second grid, and finally ensuring that the current reaches two tight grids (the current ranges and the tight grids of refiners of different models are different, and the ordinary skilled person in the art can properly adjust according to specific equipment) until the grain size of the chocolate reaches 30-31 mu m.

The primary refining time is 40min.

4. Feeding for the second time: adding 13% by weight of refined coconut oil to the drum refiner, and adding 18% by weight of the above-mentioned finished chocolate for raw materials to the whole formula.

5. Secondary fine grinding: and continuously performing fine grinding at about 55 ℃ after the secondary feeding until the grain size of the chocolate reaches 24-25 mu m, and adding 1.3 per mill of concentrated phospholipid, 0.8 per mill of polyglycerol polyricinoleate and 0.06 per mill of milk cream essence which account for 1.3 per mill of the whole formula in 10min before finishing the grinding.

The secondary refining time is 20min.

6. And (3) sterilization: transferring the chocolate to a heat preservation jar, keeping the temperature at 60 deg.C for 25min, and sterilizing.

7. Preserving heat for later use: the sterilized chocolate is rapidly cooled to the coating temperature of about 30 ℃ for standby, and the phenomena of chocolate color change and sugar crystallization caused by too high temperature are prevented.

8. Coating and hanging: putting chocolate into a coating groove, dipping the ice cream bar frozen and formed on the production line into the coating groove, and then taking out.

The total time required for refining the chocolate finally obtained in this example was 60min, the oil and fat content of chocolate was 41.26% by weight, and the crumbling rate of chocolate crust was 2.5% by methods conventionally used in the art.

Example 2

After completion of step 7 of example 1, the procedure was carried out

8. Coating and hanging: uniformly mixing chocolate and biscuit particles with the particle size of 3mm, placing the mixture in a coating groove, dipping the ice cream bar frozen and formed on a production line into the coating groove, and taking out the ice cream bar.

The total time taken for refining the chocolate finally obtained in this example was 60min, the chocolate oil and fat content was 41.26% by weight, the biscuit particles were uniformly suspended in 19% by weight of the chocolate, the overall enrobed gram weight of the chocolate and biscuit particles was 22.8% by weight of the whole ice cream, the chocolate crust breaking rate was 2.5% by weight, and the enrobed volume weight was 555% by weight of the biscuit particles as measured by a method conventionally used in the art.

Example 3

1. Palm oil was melted.

2. Feeding for the first time: a drum refiner (HL-500L chocolate refiner, gusu food machinery, suzhou) was preheated to about 40 ℃, 15 wt% of refined coconut oil was added thereto, and 23 wt% of a finished chocolate for a spherical raw material containing cocoa butter, sugar and milk powder in weight percentages of 20.56 wt%, 49.63 wt% and 29.81 wt%, respectively, was added thereto in an amount of 0.5g by weight, wherein the particle size of the raw material was 33 μm after melting. Finally adding chocolate powder in an amount of 30% by weight of the overall formula, wherein the particle size of the chocolate powder is 34 μm, comprising white granulated sugar, whole milk powder, whey powder, refined coconut oil and cocoa butter, in an amount of 35% by weight, 10% by weight, 29% by weight, 21% by weight, 5% by weight, respectively, of the chocolate powder.

3. Primary fine grinding: preheating the roller type refiner to about 60 ℃ in advance, then tightening the grids, controlling the temperature to about 55 ℃ in the grid tightening process, firstly tightening the grid for observation for 2min, ensuring that the current measured by the roller type refiner is less than the maximum current (35A) specified by the roller type refiner after the grid tightening is finished, starting to tighten the second grid, finally ensuring that the grid tightening reaches two grids, and finely grinding until the grain size of the chocolate reaches 27-29 mu m.

The primary refining time is 40min.

4. Feeding for the second time: adding 12% by weight of the total formula of melted palm oil to the drum refiner, and adding 20% by weight of the total formula of the finished chocolate for the raw materials.

5. Secondary fine grinding: and continuously performing fine grinding at about 50 ℃ after the secondary feeding until the grain diameter of the chocolate reaches 23-25 mu m, and adding concentrated phospholipid accounting for 1.8 per mill of the whole formula 5min before finishing the grinding.

The secondary refining time is 10min.

6. And (3) sterilization: transferring the chocolate to a heat preservation jar, and preserving heat and sterilizing at 64 ℃ for 23 min.

7. Preserving heat for later use: the sterilized chocolate is rapidly cooled to the coating temperature of about 25 ℃ for standby, and the phenomena of chocolate color change and sugar crystallization caused by too high temperature are prevented.

The total time required for refining the chocolate finally obtained in this example was 50min, the oil and fat content of chocolate was 43.64% by weight, and the crumbling rate of chocolate crust was 4% as measured by a method conventionally used in the art.

Example 4

After completion of step 7 of example 3, the procedure was followed

8. Coating: chocolate and biscuit particles with the particle size of 2mm are uniformly mixed and placed in a coating groove, ice cream frozen and formed on a production line is dipped into the coating groove, and then the ice cream is taken out.

The chocolate refining ultimately obtained in this example was determined by techniques conventional in the art to take up a total of 50min, the chocolate oil and fat content 43.64% by weight, the homogeneously suspendable biscuit particles accounted for 24% by weight of chocolate, the coatweight of the chocolate and biscuit particles total accounted for 24.5% by weight of the total ice cream, the chocolate crust fragmentation rate of 4%, the coatable bulk weight of the biscuit particles of 520%.

Example 5

1. Palm kernel oil was melted.

2. Feeding for the first time: preheating a drum refiner (HL-500L chocolate refiner, gusu food machinery plant, suzhou) to about 55 ℃, adding thereto 5% by weight of refined coconut oil, 35% by weight of a finished chocolate for ellipsoidal raw materials containing cocoa butter, sugar, milk powder in weight percentages of 24.56% by weight, 47.13% by weight, 28.31% by weight, respectively, and 6g by weight of the entire recipe, wherein the grain size of the above-mentioned finished chocolate for raw materials after melting is 35 μm. Finally adding chocolate powder in an amount of 30% by weight of the overall formula, wherein the chocolate powder has a particle size of 37 μm and comprises white granulated sugar, whole milk powder, whey powder, refined coconut oil and cocoa butter in an amount of 38% by weight, 9% by weight, 25% by weight, 23% by weight, 5% by weight, respectively, of the chocolate powder.

3. Primary fine grinding: preheating the roller type refiner to about 40 ℃ in advance, then tightening the grids, controlling the temperature to about 45 ℃ in the grid tightening process, firstly tightening the grid for observation for 2min, ensuring that the current measured by the roller type refiner is less than the maximum current (35A) specified by the roller type refiner after the grid tightening is finished, starting to tighten the second grid, finally ensuring that the grid tightening reaches two grids, and finely grinding until the grain size of the chocolate reaches 29-33 mu m.

The primary refining time is 55min.

4. Feeding for the second time: adding 15% by weight of palm kernel oil to the drum refiner, and adding 15% by weight of the above finished chocolate for raw materials to the whole formula.

5. Secondary fine grinding: and continuously performing fine grinding at about 60 ℃ after the secondary feeding until the grain diameter of the chocolate reaches 23-24 mu m, and adding polyglycerol polyricinoleate accounting for 1.1 per mill of the whole formula and 0.01 per mill of milk cream essence 10min before the grinding is finished.

The secondary refining time is 20min.

6. And (3) sterilization: transferring the chocolate to a heat preservation jar, keeping the temperature at 56 deg.C for 30min, and sterilizing.

7. Preserving heat for later use: the sterilized chocolate is rapidly cooled to the coating temperature of about 34.5 ℃ for standby, and the phenomena of chocolate color change and sugar crystallization caused by too high temperature are prevented.

8. Coating and hanging: chocolate is placed in a coating groove, ice cream frozen and formed on a production line is dipped into the coating groove, and then the ice cream is taken out.

The final chocolate obtained in this example was refined in a total time of 75min, a chocolate fat content of 40.68% by weight and a chocolate crust breaking rate of 3.5% by techniques conventional in the art.

Example 6

After completion of step 7 of example 5, the procedure was carried out

8. Coating: uniformly mixing chocolate and biscuit particles with the particle size of 4mm, placing the mixture in a coating groove, dipping the ice cream bar frozen and formed on a production line into the coating groove, and taking out the ice cream bar.

The final chocolate obtained in this example was then refined to a total of 75min, a chocolate fat content of 40.68 wt%, homogeneously suspendable biscuit particles to 13 wt% of chocolate, a enrobed gram weight of the total of chocolate and biscuit particles to 20.8 wt% of the total ice cream, a chocolate crust breaking rate of 3.5%, and enrobed biscuit particles to a volume weight of 590 as measured by techniques conventional in the art.

Example 7

1. The refined coconut oil is melted.

2. Primary feeding: preheating a drum refiner (HL-500L chocolate refiner, gusu food machinery plant, suzhou) to about 60 ℃, adding thereto 17% by weight of refined coconut oil, 35% by weight of a total formulation, of a finished chocolate for raw materials with rounded edges and corners in a unit weight of 1g, the finished chocolate for raw materials comprising cocoa butter, sugar, milk powder in weight percentages of 22.06%, 36.63%, 41.31% by weight, respectively, the raw materials having a particle size of 42 μm after melting with the finished chocolate. Finally adding chocolate powder in an amount of 20% by weight of the overall formula, wherein the chocolate powder has a particle size of 40 μm and comprises white granulated sugar, whole milk powder, whey powder, refined coconut oil and cocoa butter in an amount of 39, 11, 30, 16, 4% by weight, respectively, of the chocolate powder.

3. Primary fine grinding: preheating the roller type refiner to about 55 ℃ in advance, then tightening the grids, controlling the temperature to about 48 ℃ in the grid tightening process, firstly tightening the grid for observation for 2min, ensuring that the current measured by the roller type refiner is less than the maximum current (35A) specified by the roller type refiner after the grid tightening is finished, starting to tighten the second grid, finally ensuring that the grid tightening reaches two grids, and finely grinding until the grain size of the chocolate reaches 29-35 mu m.

The primary refining time is 40min.

4. And (3) secondary feeding: the drum refiner was charged with 7% by weight of refined coconut oil in the overall recipe, and then with 21% by weight of the above-mentioned finished chocolate for raw materials in the overall recipe.

5. Secondary fine grinding: and continuously performing fine grinding at about 57 ℃ after the secondary feeding until the grain diameter of the chocolate reaches 24-25 mu m, and adding 0.8 per mill of concentrated phospholipid, 0.5 per mill of polyglycerol polyricinoleate and 0.11 per mill of milk cream essence into the chocolate 15min before finishing the grinding.

The secondary refining time is 30min.

6. And (3) sterilization: transferring the chocolate to a heat preservation jar, keeping the temperature at 58 ℃ for 20min, and sterilizing.

7. Preserving heat for later use: the sterilized chocolate is rapidly cooled to the coating temperature of about 29 ℃ for standby, and the phenomena of chocolate color change and sugar crystallization caused by too high temperature are prevented.

The total time taken for finely grinding the chocolate finally obtained in this example was found to be 70min, the oil and fat content of the chocolate was 40.35% by weight, and the crumbling rate of the chocolate crust was 5% as determined by methods of techniques conventional in the art.

Example 8

After completion of step 7 of example 7, the procedure was carried out

The final chocolate refining of this example was found to take up a total of 70min, to have a chocolate oil and fat content of 40.35% by weight, to uniformly suspend the biscuit particles 25% by weight of chocolate, to have a enrobed gram weight of the total of chocolate and biscuit particles of 25% by weight of the whole ice cream, a chocolate crust breaking rate of 5% and enrobed biscuit particles having a enrobed particle volume weight of 565, as measured by techniques conventional in the art.

Comparative example 1

1. And melting the shortening.

2. Feeding for the first time: a drum refiner (HL-500L chocolate refiner, gusu food machinery, suzhou) was preheated to about 50 ℃, shortening was added thereto in an amount of 11% by weight based on the entire formulation, and finished chocolate for button-like raw material comprising cocoa butter, sugar and milk powder in an amount of 36% by weight based on the entire formulation, in an amount of 2g by weight, in an amount of 32.5% by weight, 25.8% by weight and 41.7% by weight, respectively, was added thereto, and the above-mentioned raw material was melted to have a particle size of 34 μm. Finally adding chocolate powder in an amount of 18% by weight of the overall formula, wherein the chocolate powder has a particle size of 25 μm and comprises white granulated sugar, whole milk powder, whey powder, refined coconut oil and cocoa butter, in an amount of 37% by weight, 10% by weight, 27% by weight, 20% by weight, 6% by weight, respectively, of the chocolate powder.

3. Primary fine grinding: preheating the roller type refiner to about 50 ℃ in advance, then tightly packing the roller type refiner, controlling the temperature to about 50 ℃ in the process of tightly packing the roller type refiner, observing the tightly packed roller type refiner for 2min, ensuring that the current measured by the roller type refiner is less than the maximum current (35A) specified by the roller type refiner after the tight packing is finished, starting to tightly pack the second roller type refiner, and finally ensuring that the tightly packed roller type refiner reaches two tight grids (the current range and the number of the tight grids of the refiners of different models are different, and a person skilled in the art can properly adjust the current ranges according to specific equipment) until the grain size of the chocolate reaches 30-31 mu m.

The primary refining time is 45min.

4. And (3) secondary feeding: the drum refiner was charged with shortening at 13% by weight of the overall recipe, and then with the above-mentioned finished chocolate for raw materials at 22% by weight of the overall recipe.

The secondary refining time was 18min.

6. And (3) sterilization: transferring the chocolate to a heat preservation jar, and preserving heat and sterilizing at 60 ℃ for 25 min.

7. Preserving heat for later use: the sterilized chocolate is rapidly cooled to the coating temperature of about 35 ℃ for standby, and the phenomena of chocolate discoloration and sugar crystallization caused by too high temperature are prevented.

8. Coating: chocolate is placed in a coating groove, ice cream frozen and formed on a production line is dipped into the coating groove, and then the ice cream is taken out.

The total time taken for conching the chocolate finally obtained in this example was 63min, the oil and fat content of the chocolate was 47.53% by weight, and the crumbling rate of the chocolate crust was 8%, as determined by methods of techniques conventional in the art.

Comparative example 2

After completion of step 7 of comparative example 1, step was performed

The final chocolate refining of this comparative example was found to take 63min total, to have a chocolate fat content of 47.53% by weight, to have a uniform suspendable particle content of 17% by weight of chocolate, a coatinggram weight of the total of chocolate and biscuit particles of 13% by weight of the whole ice cream, a chocolate crust breaking rate of 8%, and a coatingvolume weight of 630 biscuit particles, as measured by techniques conventional in the art.

Claims

1. The chocolate grinding process comprises the following steps:

melting oil, wherein the oil is oil with melting point of 24-27 ℃, and is one or more of refined coconut oil, palm oil and palm kernel oil;

feeding for the first time: adding the oil or fat 5-17% by weight of the overall recipe to a refiner, adding a finished chocolate for starting material 23-35% by weight of the overall recipe, wherein the finished chocolate for starting material contains cocoa butter, sugar and milk powder, wherein each component content is 20.56-24.56% by weight, 36.63-49.63% by weight, 28.31-41.31% by weight, respectively, and finally adding a chocolate powder 20-30% by weight of the overall recipe, wherein the chocolate powder comprises white granulated sugar, whole milk powder, whey powder, an oil or fat having a melting point of 24-27 ℃ and cocoa butter, wherein each component content is 35-39% by weight, 9-11% by weight, 25-30% by weight, 16-23% by weight, 4-5% by weight, respectively, the oil or fat having a melting point of 24-27 ℃ in the chocolate powder is one or more of refined coconut oil, palm kernel oil;

primary fine grinding: refining with the refiner until the grain size of the chocolate reaches 27-35 μm, wherein the temperature in the refining process is controlled at 45-55 ℃;

and (3) secondary feeding: adding to said refiner 7-15% by weight of said oil or fat having a melting point of 24-27 ℃, further adding 15-21% by weight of said finished chocolate for raw materials, of the overall formula;

secondary fine grinding: and continuously refining at 55-60 deg.C until the grain size of chocolate reaches 23-25 μm.

2. The chocolate milling process according to claim 1, wherein the fat is refined coconut oil and/or palm oil.

3. The chocolate milling process according to claim 1, wherein the fat is refined coconut oil.

4. The chocolate refining process according to claim 1, wherein the refiner is a drum refiner.

5. The chocolate milling process according to claim 1, wherein the fat in one batch is 9-13% wt% of the overall formula.

6. The chocolate milling process according to claim 1, wherein the fat/oil content of a single batch is 11% by weight of the overall recipe.

7. The chocolate milling process according to claim 1, wherein the raw material in a single batch is accounted for 27-31% by weight of the overall formula with finished chocolate.

8. The chocolate milling process according to claim 1, wherein the raw material in a single batch is accounted for 31% by weight of the overall recipe with finished chocolate.

9. The chocolate milling process according to claim 1, wherein the finished chocolate for the raw materials in a single batch contains cocoa butter, sugar and milk powder in respective amounts of 21.56-23.56% wt, 37.63-44.63% wt, 30.31-39.31% wt.

10. The chocolate milling process according to claim 1, wherein the finished chocolate for the raw materials in a single batch contains cocoa butter, sugar and milk powder in respective amounts of 22.56% wt, 42.63% wt, 34.81% wt.

11. The chocolate milling process according to claim 1, wherein the chocolate powder comprises 23-27% by weight of the overall formula in one shot.

12. The chocolate milling process according to claim 1, wherein the chocolate powder represents the entire recipe 27% by weight in one batch.

13. The chocolate milling process according to claim 1, wherein the chocolate powder in a batch comprises white granulated sugar, whole milk powder, whey powder, fats and oils with a melting point of 24-27 ℃ and cocoa butter, wherein the respective component content is 39% wt, 10% wt, 28% wt, 18% wt, 5% wt, respectively.

14. The chocolate grinding process according to claim 1, wherein the primary refining is carried out until the particle size of the chocolate reaches 29-33 μm.

15. The chocolate grinding process according to claim 1, wherein the primary refining is carried out until the particle size of the chocolate reaches 30-31 μm.

16. The chocolate grinding process according to claim 1, wherein the temperature during the packing in the primary refining is controlled at 48-52 ℃.

17. The chocolate grinding process according to claim 1, wherein the temperature during the packing in the primary refining is controlled at 50 ℃.

18. The chocolate milling process according to claim 1, wherein the fat/oil represents 10-13% wt of the overall formulation in the second batch.

19. The chocolate milling process according to claim 1, wherein the fat/oil content of the secondary batch is 13% by weight of the overall recipe.

20. The chocolate milling process according to claim 1, wherein the raw material is present in the secondary batch in 17% -19% by weight of the overall formula with finished chocolate.

21. The chocolate milling process according to claim 1, wherein the raw materials in the secondary batch are 18% wt. of the overall recipe with finished chocolate.

22. The chocolate grinding process according to claim 1, wherein the temperature of the secondary refining is 55 ℃.

23. The chocolate milling process according to claim 1, wherein the secondary refining is refined to a grain size of the chocolate of 24 μm.

24. The chocolate grinding process according to claim 1, wherein the refiner is preheated to 40-60 ℃ at the time of the primary batch.

25. The chocolate grinding process according to claim 1, wherein the refiner is preheated to 45-55 ℃ at the time of the primary batch.

26. The chocolate milling process according to claim 1, wherein the refiner is preheated to 50 ℃ at the time of the primary batch.

27. The chocolate milling process according to claim 1, wherein the finished chocolate for the material is chocolate without sharp corners.

28. The chocolate milling process according to claim 27, wherein the shape of the chocolate without sharp corners is spherical, ellipsoidal, rounded-corners cubic or button-like.

29. The chocolate milling process according to claim 27, wherein the shape of the chocolate without sharp corners is button-like.

30. The chocolate milling process according to any one of claims 1 to 29, wherein the unit weight of the raw material to finished chocolate is 0.5 to 6g.

31. The chocolate milling process according to any of claims 1 to 29, wherein the unit weight of the raw material to finished chocolate is 1 to 4g.

32. The chocolate milling process according to any of claims 1 to 29, wherein the raw material has a unit weight of 1 to 2g with respect to a finished chocolate.

33. The chocolate milling process according to any of claims 1 to 29, wherein the raw material has a particle size of 33 to 42 μm after melting with finished chocolate.

34. The chocolate milling process according to any of claims 1 to 29, wherein the raw material has a particle size of 35 to 40 μm after melting with finished chocolate.

35. The chocolate milling process according to any of claims 1 to 29, wherein the feedstock has a particle size of 38 μm after melting with finished chocolate.

36. The chocolate milling process according to any one of claims 1 to 29, wherein the particle size of the chocolate powder is 34 to 40 μm.

37. The chocolate milling process according to any of claims 1 to 29, wherein the particle size of the chocolate powder is 36 to 38 μm.

38. The chocolate milling process according to any one of claims 1 to 29, wherein the particle size of the chocolate powder is 37 μ ι η.

39. The chocolate refining process according to any of claims 1-29, further comprising adding a food additive before the end of the secondary refining.

40. The chocolate milling process according to claim 39, wherein the food additive is selected from one or more of a flavor, an emulsifier, a stabilizer.

41. The chocolate milling process according to claim 39, wherein the food additive is selected from flavors and/or emulsifiers.

42. A chocolate milling process according to claim 41 wherein the flavour is added in an amount of 0.01 to 0.11% o by weight of the overall formulation and the emulsifier comprises one or more of condensed phospholipids, polyglycerol ricinoleate.

43. The chocolate milling process according to claim 42, wherein the concentrated phospholipid is added in an amount of 0.8 to 1.8% o by weight of the overall formulation and the polyglycerol polyricinoleate is added in an amount of 0.5 to 1.1% o by weight of the overall formulation.

44. Chocolate prepared by the chocolate milling process according to any one of claims 1-43.

45. Use of chocolate according to claim 44 for the preparation of a chocolate enrobed product.

46. The use according to claim 45, wherein the chocolate enrobed product is a chocolate enrobed cold drink product.

47. A cold drink product coated with the chocolate of claim 44.

48. The use of claim 46 or the cold drink product of claim 47, wherein the cold drink product is ice cream and popsicle.