CN112715716B - White pure fat chocolate, frozen beverage and preparation method - Google Patents
White pure fat chocolate, frozen beverage and preparation method Download PDFInfo
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- CN112715716B CN112715716B CN202011563119.1A CN202011563119A CN112715716B CN 112715716 B CN112715716 B CN 112715716B CN 202011563119 A CN202011563119 A CN 202011563119A CN 112715716 B CN112715716 B CN 112715716B
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Images
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
-
- 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
- A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
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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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
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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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
- A23G9/224—Agitators or scrapers
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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
- 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
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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
- 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
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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
- 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
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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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/48—Composite products, e.g. layered, laminated, coated, filled
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- 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 white pure fat chocolate, a frozen beverage and a preparation method thereof. The Bai Sechun fat chocolate comprises the following components in percentage by mass, 25-35% of a sweetener; 15-25% of polydextrose; 35-45% of cocoa butter; 5-15% of milk powder; 0.1 to 0.2 percent of citric acid; 0.4 to 1 percent of emulsifier; wherein the sweetener is a mixture of white granulated sugar and glucose. The invention breaks through the conventional thinking of adjusting the taste and coating performance of chocolate starting from an emulsifier, starts from sweeteners and auxiliary materials for the first time, and can effectively avoid cracking and bubbling of the coated pure fat chocolate by the matching action between the composition of the specific sweeteners, polydextrose, citric acid and other components, and meanwhile, the white pure fat chocolate has moderate sweet feeling, fine taste, good surface gloss after coating, no bubbles and no cracking.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to white pure fat chocolate, a frozen beverage and a preparation method thereof.
Background
The chocolate is a favorite candy, is rich in nutrition, is rich in unsaturated fatty acid, polyphenol vegetable protein and flavonoid substances, has unique taste, and has health care functions of improving cardiovascular and cerebrovascular diseases, enhancing oxidation resistance and the like. Chocolate foods are very diverse in types, including dark chocolate, white chocolate, colored chocolate, center chocolate, dried fruit chocolate, and the like.
At present, white pure fat chocolate on the market is used for ice cream coating and causes a plurality of problems, such as: the taste is too sweet, bubbles exist on the surface of the coated product, and chocolate is easy to crack; these problems can bring the quality hidden danger for the product, reduce the experience of people, and the return purchasing power is relatively poor.
In order to solve the problems, the prior art mostly starts with the emulsifier in the chocolate formula, and the problems of easy cracking and air bubbles on the surface of the chocolate after coating are avoided by adjusting and compounding the emulsifier formula. In addition, all frozen beverage manufacturers purchase pure fat chocolate outside, and after the chocolate is purchased and melted, protein in the chocolate is denatured due to temperature change, the coated chocolate has granular feel, and the glossiness of the coated product is also deteriorated. Therefore, the development of Bai Sechun fat chocolate which is suitable for coating, has good surface gloss, no granular feeling in chocolate and moderate sweet feeling, and has no bubbles and no cracking on the surface of the chocolate coated with the frozen drink is urgently needed.
Disclosure of Invention
Therefore, the technical problem to be solved by the invention is to overcome the defects that the white pure fat chocolate in the prior art is too sweet in taste and granular in sense, bubbles exist on the surface of a coated product, the chocolate is easy to crack and the like, so that the white pure fat chocolate, the frozen beverage and the preparation method are provided.
Therefore, the invention provides the following technical scheme:
the invention provides a white pure fat chocolate formula, which comprises the following components:
25-35% of a sweetener;
15-25% of polydextrose;
35-45% of cocoa butter;
5-15% of milk powder;
0.1 to 0.2 percent of citric acid;
0.4 to 1 percent of emulsifier;
the sweetener is a mixture of white granulated sugar and glucose.
Optionally, in the sweetener, the mass ratio of white granulated sugar to glucose is (15-25): (7-10).
Optionally, the milk powder is selected from at least one of whole milk powder or skim milk powder.
Optionally, the emulsifier is selected from at least one of phospholipid, polyglycerol ricinoleate, ammonium phospholipid or polyglycerol fatty acid ester;
the invention provides a frozen beverage, which comprises a core material and a chocolate coating coated on the surface of the core material, wherein the chocolate coating is prepared from Bai Sechun fat chocolate.
The invention also provides a preparation method of the frozen drink, and the Bai Sechun fat chocolate is subjected to vacuum degassing treatment before coating.
Specifically, the vacuum degassing device shown in fig. 1 can be selected, and the vacuum degassing device adopted by the invention comprises a chocolate heating tank 1 and a vacuumizing tank 2, wherein a vacuum valve port 3 is communicated with one side of the vacuumizing tank 2 and is used for vacuumizing the device. A stirring mechanism 4 is arranged in the chocolate heating groove 1 and is used for stirring the materials in the chocolate heating groove. A heating interlayer 5 is arranged outside the chocolate heating tank 1, one side of the heating interlayer 5 is communicated with a water inlet 6, and the other side of the heating interlayer 5 is communicated with a water inlet 7; hot water is introduced into the heating interlayer 5 through the water inlet 6 in the temperature rising process, and cooling water after heat exchange is discharged from the water inlet 7; in the cooling process, ice water is introduced into the heating interlayer 5 through the water inlet 6, and the warm water after heat exchange is discharged from the water inlet 7.
The white pure fat chocolate degassing equipment can adjust the temperature of chocolate, and can better discharge gas in the chocolate by matching temperature fluctuation, stirring and vacuumizing.
Optionally, in the vacuum degassing treatment step, the vacuum degree is controlled to be 0.03-0.06MPa, stirring is carried out for 1 time every 1-2h, stirring is carried out for 30-80min every time, the rotating speed is 20-40rpm, and degassing time is 2-6h;
optionally, during the stirring process, the vacuum pumping and degassing are carried out by adopting a mode of firstly heating and then cooling, and the temperature is increased from 35-39 ℃ to 52-58 ℃ within 15-40 min; then reducing the temperature from 52-58 ℃ to 35-39 ℃ within 15-40 min; the temperature was 35-39 ℃ without stirring.
Optionally, before coating, the core material is subjected to step freezing treatment and liquid nitrogen surface treatment.
Optionally, in the step of gradient freezing treatment, the mixture is quickly frozen for 20-40min at-33 ℃ to-38 ℃ and then quickly frozen for 5-15min at-22 ℃ to-26 ℃;
the liquid nitrogen surface treatment time is 10-20s.
Optionally, the coating temperature is 30-38 ℃, and the coating time is 4-12s.
Optionally, drying the coated product in a cold air tunnel at 5-13 deg.C for 1-5min.
Specifically, the preparation method of the white pure fat chocolate is a conventional process, and for example, the preparation method can be as follows:
1) Raw material treatment: mixing white granulated sugar and citric acid, grinding the mixture into powder, and then uniformly mixing the mixture of glucose, polydextrose powder, milk powder and white granulated sugar and citric acid to prepare a mixed material 1;
2) Heating cocoa butter to 65-75 deg.C, keeping the temperature for 4-6h (melting completely), adding emulsifier, mixing, and cooling to 35-45 deg.C to obtain mixed liquid 2;
3) Mixing the mixed material 1 and the mixed material liquid 2, and then putting the mixture into a grinding machine for grinding for 40-60min to prepare a material liquid 3;
4) Introducing the feed liquid 3 into a refiner, and refining for 3-4h to obtain white pure fat chocolate feed liquid 4; fineness: 25-35um;
5) Cooling for standby: cooling the white chocolate liquor obtained in the step 4) to 35-39 ℃ for later use.
The frozen drink core material used in the invention has a conventional composition, and for example, the frozen drink core material comprises the following components in percentage by mass: 3-15% of white granulated sugar, 2-10% of maltose syrup, 3-13% of milk powder, 1-8% of cream, 3-10% of vegetable oil, 0.3-1% of stable emulsifier (carrageenan, locust bean gum, xanthan gum and monoglyceride), 0.1-0.3% of food essence and the balance of water;
the preparation method of the frozen beverage base material comprises the steps of mixing, homogenizing, sterilizing, cooling, aging and the like, wherein the homogenizing step comprises the following steps: the homogenizing temperature is 65-75 deg.C, homogenizing pressure is 130-150bar, primary pressure is 80% (104-120 bar), and secondary pressure is 20% (24-30 bar). And (3) sterilization: using traditional sterilization process, keeping the temperature at 80-85 deg.C for 10-15min; using pasteurization process, at 90-105 deg.C, and keeping the temperature for 30-60s. The aging temperature of the aging step is 0-4 ℃, and the aging time is 2-48 hours.
The technical scheme of the invention has the following advantages:
1. the white pure fat chocolate provided by the invention comprises the following components in percentage by mass, 25-35% of sweetener; 15-25% of polydextrose; 35-45% of cocoa butter; 5-15% of milk powder; 0.1 to 0.2 percent of citric acid; 0.4 to 1 percent of emulsifier; wherein the sweetener is a mixture of white granulated sugar and glucose. The invention breaks through the conventional thinking of adjusting the taste and coating performance of chocolate starting from an emulsifier, starts from the sweetening agent and the auxiliary materials for the first time, and through the matching action between the composition of the specific sweetening agent, the polydextrose, the citric acid and other components, the invention unexpectedly discovers that the cracking and bubbling of the coated pure fat chocolate can be effectively avoided, and meanwhile, the white pure fat chocolate has moderate sweetness, fine taste, good surface glossiness, no bubbles and no cracking. Specifically, the white pure fat chocolate provided by the invention has a low content of white granulated sugar, and the added polydextrose powder can effectively reduce the sweetness of the product; a small amount of edible glucose powder and a small amount of citric acid are added, so that the sweet taste of the chocolate is soft, slightly sour and moderate in mouthfeel; the common pure fat white chocolate in the market only adopts white granulated sugar, milk powder and cocoa butter, and the product has high sweetness and high lactose content, so that the sweet feeling of the coated product is not soft, and the lactose is easy to crystallize. The white pure fat chocolate prepared according to the invention can be used in frozen drink slicing lines, design and color lines or snow mud products, and the finally produced pure fat chocolate frozen drink has smooth surface, no cracking, no bubbles, fine and smooth mouthfeel and no obvious granular feeling.
The white pure fat chocolate provided by the invention can further improve the taste of the white pure fat chocolate by adjusting the dosage of each component, and avoid cracking and bubbles.
2. According to the preparation method of the frozen beverage, the Bai Sechun fat chocolate is subjected to degassing treatment before coating. When the chocolate paste is prepared, air mixed in the grinding process is discharged, and generation and cracking of bubbles after coating can be effectively avoided. In addition, most other frozen beverage manufacturers purchase white pure fat chocolate outside, and the pure fat chocolate is subjected to a melting process after being purchased, and the pure fat chocolate has obvious granular sensation due to the fact that the lactose and protein content in the product is high, and the protein is deteriorated at high temperature and forms a complex with the lactose.
According to the preparation method of the frozen drink, the air in the chocolate paste can be effectively discharged by limiting the specific parameters in the vacuum degassing process, particularly by adopting a mode of firstly carrying out gradient temperature rise and then carrying out gradient temperature drop. The reason is that the chocolate slurry is viscous, the air removal efficiency is limited in the conventional method, and the specific method is adopted for vacuum degassing, so that the air removal efficiency can be greatly improved, and the generation of bubbles and cracking after coating can be avoided.
According to the preparation method of the frozen drink, before coating, the core material is subjected to step freezing treatment and liquid nitrogen surface treatment, so that ice crystals can be prevented from being generated on the surface of the core material of the frozen drink, and cavities or depressions formed after the ice crystals are melted when chocolate is coated are avoided.
The preparation method of the frozen drink provided by the invention comprises the steps of quick freezing for 20-40min at-33 ℃ to-38 ℃ and then quick freezing for 5-15min at-22 ℃ to-26 ℃; the liquid nitrogen surface treatment time is 10-20s, and ice crystals can be prevented from being generated on the surface of the core material of the frozen drink, so that cavities or depressions formed after the ice crystals are melted when chocolate is coated and hung are avoided.
According to the preparation method of the frozen drink provided by the invention, the coated product is dried through a cold air tunnel, the drying temperature is 5-13 ℃, and the drying time is 1-5min, a drying process is not adopted in the production process of the traditional process, and the chocolate is naturally solidified along with the temperature reduction of the frozen drink after the chocolate is coated with the frozen drink, but the white pure fat chocolate prepared by the invention has slower temperature conduction, and if the natural solidification needs longer time, the chocolate is easy to melt the frozen drink in the chocolate, so that the gas in the frozen drink overflows and then reacts on the chocolate, bubbles or chocolate rupture phenomena exist on the surface of the chocolate, and the problems can be well solved after the drying process is added.
According to the preparation method of the frozen drink, the degassing equipment can be used for degassing under the condition of temperature fluctuation, the degassing equipment can be used for controlling the temperature, the temperature is stirred in the processes of heating and cooling, the natural overflow of gas can be accelerated, the gas in the pure fat chocolate can be discharged more easily by matching with vacuumizing, the purpose of degassing is achieved, and the surface of a product is smoother on the subsequent coating process.
3. The frozen beverage provided by the invention finally produces a product meeting the requirement through the synergistic effect of the formula, the process and the equipment, and the product has the advantages of smooth surface, no bubbles, fine and smooth mouthfeel, no obvious granular feeling, moderate sweet feeling, easy acceptance by consumers and high likability.
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 schematic diagram of a degasser used in accordance with an embodiment of the present invention;
reference numerals:
in the figure, 1-a chocolate heating tank; 2-vacuum-pumping groove; 3-vacuum valve port; 4-a stirring mechanism; 5-heating the interlayer; 6-water inlet; 7-water inlet and outlet.
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.
Example 1
The embodiment provides a frozen drink, which comprises a core material and a white pure fat chocolate coating coated on the surface of the core material, wherein,
(1) The Bai Sechun fat chocolate formula is: comprises 21kg of white granulated sugar; 8.05kg of glucose powder; 20kg of polydextrose powder; 40kg of cocoa butter; 10kg of skimmed milk powder; 0.15kg of citric acid; 0.8kg of phospholipid.
(2) 5363 the process flow of the production of the Bai Sechun fat chocolate is as follows: processing raw materials, mixing, grinding, fine grinding and cooling.
1) Raw material treatment: mixing white granulated sugar and citric acid, grinding, and then uniformly mixing glucose powder, polydextrose powder, skimmed milk powder, a mixture of white granulated sugar and citric acid to prepare a mixed material 1;
2) Heating cocoa butter to 70 ℃, preserving heat for 5h (completely melting), then adding phospholipid, uniformly mixing, and cooling to 40 ℃ to prepare a mixed material 2;
3) Mixing the mixed material 1 and the mixed material 2, and then putting the mixture into a grinding machine for grinding for 50min to prepare a material liquid 3;
4) Introducing the feed liquid 3 into a refiner for refining for 3 hours to prepare feed liquid 4; fineness: 30um;
5) Degassing treatment: cooling the feed liquid to 37 ℃, then placing the feed liquid into the equipment shown in figure 1 for degassing treatment, firstly placing Bai Sechun fat chocolate feed liquid into a chocolate heating tank 1, then connecting an upper part vacuumizing tank 2 with the chocolate heating tank 1, vacuumizing, introducing hot water into a heating interlayer 5 in the heating process, and introducing ice water into the heating interlayer 5 in the cooling process; the specific parameters of the degassing process are controlled as follows:
a vacuum degree is 0.05MPa;
b, stirring: 1 time after 1.5h, 40min each time, 30 r/min;
c, temperature control: stirring at 37 deg.C to 55 deg.C within 20 min; then the temperature is reduced to 37 ℃ from 55 ℃ within 20 min;
d degassing time 4h.
(3) Frozen beverage preparation
1) Preparing frozen beverage feed liquid by adopting a conventional sliced frozen beverage formula;
the core material comprises the following components in 100 kg: 10kg of white granulated sugar, 5kg of maltose syrup, 10kg of milk powder, 3kg of cream, 8kg of vegetable oil, 0.4kg of stable emulsifier (0.05 kg of carrageenan, 0.1kg of locust bean gum, 0.05kg of xanthan gum and 0.2kg of monoglyceride and diglyceride fatty acid ester), 0.15kg of food essence, and the balance of water.
The preparation method of the frozen beverage base material comprises the steps of mixing, homogenizing, sterilizing, cooling, aging and the like, wherein the homogenizing step comprises the following steps: the homogenization temperature is 70 deg.C, the homogenization pressure is 150bar, the primary pressure is 80% (120 bar), and the secondary pressure is 20% (30 bar). And (3) sterilization: the traditional sterilization process is used, the temperature is 85 ℃, and the temperature is kept for 15min. The aging temperature of the aging step is 4 ℃, and the aging time is 8 hours.
2) Freezing the feed liquid of the frozen drink: the outlet temperature is-8 ℃, and the expansion rate is 40 percent;
3) Freezing by adopting a step freezing method: quick-freezing at-35 deg.C for 30min, and then quick-freezing at-24 deg.C for 10min;
4) Treating the surface of the frozen drink by liquid nitrogen: immersing the frozen drink slices into liquid nitrogen for 15s;
5) Coating pure fat white chocolate: the coating temperature is 34 ℃; the time is 8s;
6) Putting the coated film into a cold air tunnel for drying treatment: the temperature is 9 ℃, and the time is 3min;
7) The time from the packaging of the frozen drink after being dried to the storage is controlled to be less than or equal to 15min.
Example 2
The embodiment provides a frozen drink, which comprises a core material and a white pure fat chocolate coating coated on the surface of the core material, wherein,
(1) The Bai Sechun fat chocolate formula was: comprises 20.4kg of white granulated sugar; 7kg of glucose powder; 15kg of polydextrose powder; 42kg of cocoa butter; 15kg of skimmed milk powder; 0.2kg of citric acid; 0.4kg of phospholipid.
(2) 5363 the process flow of the production of the Bai Sechun fat chocolate is as follows: raw material treatment, mixing, grinding, fine grinding and cooling.
1) Raw material treatment: mixing white granulated sugar and citric acid, grinding, and then uniformly mixing glucose powder, polydextrose powder, skimmed milk powder, a mixture of white granulated sugar and citric acid to prepare a mixed material 1;
2) Heating cocoa butter to 65 ℃, preserving heat for 5h (completely melting), adding phospholipid, uniformly mixing, and cooling to 35 ℃ to prepare a mixed material 2;
3) Mixing the mixed material 1 and the mixed material 2, and then putting the mixture into a grinding machine for grinding for 40min to prepare a material liquid 3;
4) Introducing the feed liquid 3 into a refiner for refining for 4 hours to prepare feed liquid 4; fineness: 25um;
5) Degassing treatment: cooling the feed liquid 4 to 37 ℃, then placing the feed liquid into the equipment shown in figure 1 for degassing treatment, firstly placing Bai Sechun fat chocolate feed liquid into a chocolate heating tank 1, then connecting an upper part vacuumizing tank 2 with the chocolate heating tank 1, vacuumizing, introducing hot water into a heating interlayer 5 in the heating process, and introducing ice water into the heating interlayer 5 in the cooling process; the specific parameters of the degassing process are controlled as follows:
a vacuum degree is 0.03MPa;
b, stirring: 1 time after 1 hour, 30min each time, 30 r/min;
c, temperature control: stirring at 37 deg.C to 55 deg.C within 15min; then reducing the temperature from 55 ℃ to 37 ℃ within 15min;
d degassing time 6h.
(3) Frozen beverage preparation
1) Preparing frozen beverage feed liquid by adopting a conventional sliced frozen beverage formula;
the core material comprises the following components in 100 kg: 5kg of white granulated sugar, 3kg of maltose syrup, 5kg of milk powder, 1kg of cream, 6kg of vegetable oil, 0.5kg of stable emulsifier (0.2 kg of locust bean gum, 0.1kg of xanthan gum and 0.2kg of mono-diglycerol fatty acid ester), 0.15kg of food essence, and the balance of water.
The preparation method of the frozen beverage base material comprises the steps of mixing, homogenizing, sterilizing, cooling, aging and the like, wherein the homogenizing step comprises the following steps: the homogenization temperature was 75 ℃, the homogenization pressure 130bar, the primary pressure 80% (105 bar) and the secondary pressure 20% (25 bar). And (3) sterilization: the traditional sterilization process is used, the temperature is 85 ℃, and the temperature is kept for 15min. The aging temperature of the aging step is 4 ℃, and the aging time is 12 hours.
2) Freezing the feed liquid of the frozen drink: the outlet temperature is-7 ℃, and the expansion rate is 30 percent;
3) Freezing by adopting a step freezing method: quick-freezing at-33 deg.C for 40min, and then quick-freezing at-22 deg.C for 15min;
4) Treating the surface of the frozen drink by liquid nitrogen: immersing the frozen drink slices into liquid nitrogen for 20s;
5) Coating pure fat white chocolate: the coating temperature is 38 ℃; the time is 12s;
6) Putting the coated film into a cold air tunnel for drying treatment: the temperature is 13 ℃, and the time is 5min;
7) The time from the packaging of the frozen beverage after being dried to the warehousing is controlled to be less than or equal to 15min.
Example 3
The embodiment provides a frozen drink, which comprises a core material and a white pure fat chocolate coating coated on the surface of the core material, wherein,
(1) The Bai Sechun fat chocolate formula was: comprises 22kg of white granulated sugar; 11.9kg of glucose powder; 25kg of polydextrose powder; 35kg of cocoa butter; 5kg of skimmed milk powder; 0.1kg of citric acid; phospholipid 1kg.
(2) 5363 the process flow of the production of the Bai Sechun fat chocolate is as follows: raw material treatment, mixing, grinding, fine grinding and cooling.
1) Raw material treatment: mixing white granulated sugar and citric acid, grinding, and then uniformly mixing glucose powder, polydextrose powder, skim milk powder, the mixture of the white granulated sugar and the citric acid to prepare a mixed material 1;
2) Heating cocoa butter to 75 ℃, preserving heat for 4h (completely melting), then adding phospholipid, uniformly mixing, and cooling to 45 ℃ to prepare a mixed material 2;
3) Mixing the mixed material 1 and the mixed material 2, and then putting the mixture into a grinding machine for grinding for 60min to prepare a feed liquid 3;
4) Introducing the feed liquid 3 into a refiner for refining for 4 hours to prepare feed liquid 4; fineness: 35um;
5) Degassing treatment: cooling the feed liquid 4 to 37 ℃, then placing the feed liquid into the equipment shown in figure 1 for degassing treatment, firstly placing Bai Sechun fat chocolate feed liquid into a chocolate heating tank 1, then connecting an upper part vacuumizing tank 2 with the chocolate heating tank 1, vacuumizing, introducing hot water into a heating interlayer 5 in the heating process, and introducing ice water into the heating interlayer 5 in the cooling process; the specific parameters of the degassing process are controlled as follows:
a vacuum degree is 0.06MPa;
b, stirring: 2h, 1 time, 80min each time, 30 r/min;
c, temperature control: stirring at 37 deg.C to 55 deg.C within 40min; then the temperature is reduced to 37 ℃ from 55 ℃ within 40min;
d degassing time 6h.
(3) Frozen beverage preparation
1) Preparing frozen beverage feed liquid by adopting a conventional sliced frozen beverage formula;
the core material comprises the following components in 100 kg: 13kg of white granulated sugar, 2kg of maltose syrup, 13kg of milk powder, 5kg of cream, 3kg of vegetable oil, 0.3kg of stable emulsifier (0.05 kg of carrageenan, 0.1kg of locust bean gum and 0.15kg of monoglyceride and diglyceride fatty acid ester), 0.13kg of food essence, and the balance of water.
The preparation method of the frozen beverage base material comprises the steps of mixing, homogenizing, sterilizing, cooling, aging and the like, wherein the homogenizing step comprises the following steps: the homogenization temperature is 70 deg.C, the homogenization pressure is 150bar, the primary pressure is 80% (120 bar), and the secondary pressure is 20% (30 bar). And (3) sterilization: the traditional sterilization process is used, the temperature is 85 ℃, and the temperature is kept for 15min. The aging temperature of the aging step is 0 ℃, and the aging time is 8 hours.
2) Freezing the feed liquid of the frozen drink: the outlet temperature is-5 ℃, and the expansion rate is 40 percent;
3) Freezing by adopting a step freezing method: quick-freezing at-38 deg.C for 20min, and then quick-freezing at-26 deg.C for 5min;
4) Treating the surface of the frozen drink by liquid nitrogen: immersing the frozen drink slices into liquid nitrogen for 10s;
5) Coating pure fat white chocolate: the coating temperature is 30 ℃; the time is 4s;
6) Putting the coated film into a cold air tunnel for drying treatment: the temperature is 5 ℃, and the time is 1min;
7) The time from the packaging of the frozen beverage after being dried to the warehousing is controlled to be less than or equal to 15min.
Example 4
The embodiment provides a frozen drink, which comprises a core material and a white pure fat chocolate coating coated on the surface of the core material, wherein,
(1) The Bai Sechun fat chocolate formula was: comprises 21kg of white granulated sugar; 10.1kg of glucose powder; 17kg of polydextrose powder; 42kg of cocoa butter; 9kg of skimmed milk powder; 0.1kg of citric acid; 0.8kg of phospholipid.
(2) The process flow for manufacturing Bai Sechun fat chocolate comprises the following steps: raw material treatment, mixing, grinding, fine grinding and cooling.
1) Raw material treatment: mixing white granulated sugar and citric acid, grinding, and then uniformly mixing glucose powder, polydextrose powder, skimmed milk powder, a mixture of white granulated sugar and citric acid to prepare a mixed material 1;
2) Heating cocoa butter to 70 ℃, preserving heat for 5h (completely melting), then adding phospholipid, uniformly mixing, and cooling to 40 ℃ to prepare a mixed material 2;
3) Mixing the mixed material 1 and the mixed material 2, and then putting the mixture into a grinding machine for grinding for 50min to prepare a feed liquid 3;
4) Introducing the feed liquid 3 into a refiner for refining for 3 hours to prepare feed liquid 4; fineness: 30um;
(3) Frozen beverage preparation
1) Preparing frozen beverage feed liquid by adopting a conventional sliced frozen beverage formula;
the core material comprises the following components in 100 kg: 11kg of white granulated sugar, 6kg of maltose syrup, 10kg of milk powder, 1kg of cream, 9kg of vegetable oil, 0.45kg of stable emulsifier (0.2 kg of locust bean gum, 0.05kg of xanthan gum and 0.2kg of mono-diglycerol fatty acid ester), 0.15kg of food essence, and the balance of water.
The preparation method of the frozen beverage base material comprises the steps of mixing, homogenizing, sterilizing, cooling, aging and the like, wherein the homogenizing step comprises the following steps: the homogenization temperature is 70 deg.C, the homogenization pressure is 150bar, the primary pressure is 80% (120 bar), and the secondary pressure is 20% (30 bar). And (3) sterilization: the traditional sterilization process is used, the temperature is 85 ℃, and the temperature is kept for 15min. The aging temperature of the aging step is 4 ℃, and the aging time is 5 hours.
2) Freezing the feed liquid of the frozen drink: the outlet temperature is-8 ℃, and the expansion rate is 40 percent;
3) Freezing at-35 deg.C for 40min;
4) Coating pure fat white chocolate: the coating temperature is 34 ℃; the time is 8s;
5) The time from the packaging of the frozen beverage after being dried to the warehousing is controlled to be less than or equal to 15min.
Example 5
The embodiment provides a frozen beverage, which comprises a core material and a white pure fat chocolate coating coated on the surface of the core material, wherein the preparation process, the degassing process and the preparation process of the frozen beverage of the white pure fat chocolate are the same as those in the embodiment 1, and the difference is that the formula of the white pure fat chocolate is changed as follows:
the Bai Sechun fat chocolate formula was: comprises 20kg of white granulated sugar; 10.04kg of glucose powder; 16kg of polydextrose powder; 41kg of cocoa butter; 12kg of skimmed milk powder; 0.16kg of citric acid; 0.8kg of glycerin monostearate.
Example 6
The embodiment provides a frozen drink, which comprises a core material and a white pure fat chocolate coating coated on the surface of the core material, wherein,
(1) The Bai Sechun fat chocolate formula was: comprises 20kg of white granulated sugar; 7.38kg of glucose powder; 23kg of polydextrose powder; 38kg of cocoa butter; 11kg of skimmed milk powder; 0.12kg of citric acid; 0.5kg of phospholipid.
(2) 5363 the process flow of the production of the Bai Sechun fat chocolate is as follows: processing raw materials, mixing, grinding, fine grinding and cooling.
1) Raw material treatment: mixing white granulated sugar and citric acid, grinding, and then uniformly mixing glucose powder, polydextrose powder, skimmed milk powder, a mixture of white granulated sugar and citric acid to prepare a mixed material 1;
2) Heating cocoa butter to 68 ℃, preserving heat for 5h (completely melting), adding phospholipid, uniformly mixing, and cooling to 42 ℃ to prepare a mixed material 2;
3) Mixing the mixed material 1 and the mixed material 2, and then putting the mixture into a grinding machine for grinding for 55min to prepare a feed liquid 3;
4) Introducing the feed liquid 3 into a refiner for refining for 3.5 hours to prepare feed liquid 4; fineness: 28um;
(3) Preparation of frozen beverage
1) Preparing frozen beverage feed liquid by adopting a conventional sliced frozen beverage formula;
the core material comprises the following components in 100 kg: 3kg of white granulated sugar, 3kg of maltose syrup, 5kg of milk powder, 5kg of vegetable oil, 0.35kg of stable emulsifier (0.15 kg of locust bean gum and 0.2kg of monoglyceride and diglyceride fatty acid ester), 0.15kg of food essence, and the balance of water.
The preparation method of the frozen beverage base material comprises the steps of mixing, homogenizing, sterilizing, cooling, aging and the like, wherein the homogenizing step comprises the following steps: the homogenization temperature is 70 deg.C, the homogenization pressure is 150bar, the primary pressure is 80% (120 bar), and the secondary pressure is 20% (30 bar). And (3) sterilization: the traditional sterilization process is used, the temperature is 85 ℃, and the temperature is kept for 15min. The aging temperature of the aging step is 2 ℃, and the aging time is 6 hours.
2) Freezing the feed liquid of the frozen drink: the outlet temperature is-7 ℃, and the expansion rate is 40 percent;
3) Freezing by adopting a step freezing method: quick-freezing at-34 deg.C for 30min, and then quick-freezing at-23 deg.C for 10min;
4) Treating the surface of the frozen drink by liquid nitrogen: immersing the frozen drink slices into liquid nitrogen for 15s;
5) Coating pure fat white chocolate: the coating temperature is 36 ℃; time 10s;
6) Putting the coated film into a cold air tunnel for drying treatment: the temperature is 7 ℃, and the time is 2min;
7) The time from the packaging of the frozen beverage after being dried to the warehousing is controlled to be less than or equal to 15min.
Example 7
The embodiment provides a frozen beverage, which comprises a core material and a white pure fat chocolate coating coated on the surface of the core material, wherein the formula, the preparation process and the preparation process of the white pure fat chocolate are the same as those in the embodiment 1, and the difference is that the degassing process is changed as follows:
5) Degassing treatment: cooling the feed liquid to 39 ℃, then placing the feed liquid into the equipment shown in figure 1 for degassing treatment, firstly placing Bai Sechun fat chocolate feed liquid into a chocolate heating tank 1, then connecting an upper part vacuumizing tank 2 with the chocolate heating tank 1, vacuumizing, introducing hot water into a heating interlayer 5 in the heating process, and controlling the specific parameters of the degassing process as follows:
a vacuum degree is 0.05MPa;
b, stirring: 1 time after 1.5h, 40min each time, 30 r/min;
degassing at constant temperature of 40 ℃;
d degassing time 4h.
Example 8
The embodiment provides a frozen beverage, which comprises a core material and a white pure fat chocolate coating coated on the surface of the core material, wherein the formula, the manufacturing process and the degassing process of the white pure fat chocolate are the same as those in the embodiment 1, and the difference is that the manufacturing process of the coated frozen beverage is changed as follows:
(3) Frozen beverage preparation
1) Preparing a frozen drink material liquid by adopting a conventional sliced frozen drink formula;
the core material comprises the following components in 100 kg: 8kg of white granulated sugar, 3kg of maltose syrup, 7kg of milk powder, 10kg of vegetable oil, 0.5kg of stable emulsifier (0.05 kg of carrageenan, 0.2kg of locust bean gum, 0.05kg of xanthan gum and 0.2kg of monoglyceride and diglyceride fatty acid ester), 0.11kg of food essence, and the balance of water.
The preparation method of the frozen beverage base material comprises the steps of mixing, homogenizing, sterilizing, cooling, aging and the like, wherein the homogenizing step comprises the following steps: the homogenization temperature is 70 deg.C, the homogenization pressure is 150bar, the primary pressure is 80% (120 bar), and the secondary pressure is 20% (30 bar). And (3) sterilization: the traditional sterilization process is used, the temperature is 85 ℃, and the temperature is kept for 15min. The aging temperature of the aging step is 0 ℃, and the aging time is 5 hours.
2) Freezing the feed liquid of the frozen drink: the outlet temperature is-7 ℃, and the expansion rate is 40 percent;
3) Freezing at-35 deg.C for 40min;
4) Treating the surface of the frozen drink by liquid nitrogen: immersing the frozen drink slices into liquid nitrogen for 15s;
5) Coating pure fat white chocolate: the coating temperature is 34 ℃; the time is 8s;
6) Putting the coated film into a cold air tunnel for drying treatment: the temperature is 9 ℃, and the time is 3min;
7) The time from the packaging of the frozen beverage after being dried to the warehousing is controlled to be less than or equal to 15min.
Example 9
The embodiment provides a frozen beverage, which comprises a core material and a white pure fat chocolate coating coated on the surface of the core material, wherein the formula, the manufacturing process and the degassing process of the white pure fat chocolate are the same as those in the embodiment 1, and the difference is that the manufacturing process of the coated frozen beverage is changed as follows:
(3) Frozen beverage preparation
1) Preparing a frozen drink material liquid by adopting a conventional sliced frozen drink formula;
the core material comprises the following components in 100 kg: 6kg of white granulated sugar, 5kg of maltose syrup, 12kg of milk powder, 3kg of cream, 10kg of vegetable oil, 0.35kg of stable emulsifier (0.1 kg of locust bean gum, 0.05kg of xanthan gum and 0.2kg of mono-diglycerol fatty acid ester), 0.15kg of food essence, and the balance of water.
The preparation method of the frozen beverage base material comprises the steps of mixing, homogenizing, sterilizing, cooling, aging and the like, wherein the homogenizing step comprises the following steps: the homogenization temperature is 70 deg.C, the homogenization pressure is 150bar, the primary pressure is 80% (120 bar), and the secondary pressure is 20% (30 bar). And (3) sterilization: the traditional sterilization process is used, the temperature is 85 ℃, and the temperature is kept for 15min. The aging temperature of the aging step is 3 ℃, and the aging time is 8 hours.
2) Freezing the feed liquid of the frozen drink: the outlet temperature is-6 ℃, and the expansion rate is 30 percent;
3) Freezing by adopting a step freezing method: quick-freezing at-37 deg.C for 30min, and then quick-freezing at-25 deg.C for 10min;
4) Coating pure fat white chocolate: the coating temperature is 37 ℃; time 10s;
5) Putting the coated film into a cold air tunnel for drying treatment: the temperature is 8 ℃, and the time is 2min;
6) The time from the packaging of the frozen beverage after being dried to the warehousing is controlled to be less than or equal to 15min.
Example 10
The embodiment provides a frozen drink, which comprises a core material and a white pure fat chocolate coating coated on the surface of the core material, wherein the preparation process and the degassing process of the white pure fat chocolate and the preparation process of the frozen drink are the same as those in the embodiment 1, and the difference is that the formula of the white pure fat chocolate is different and the change is as follows:
(1) The Bai Sechun fat chocolate formula is: comprises 20.6kg of white granulated sugar; 8.3kg of glucose powder; 18kg of polydextrose powder; 42kg of cocoa butter; 10kg of whole milk powder; 0.1kg of citric acid; phospholipid 1kg.
Example 11
The embodiment provides a frozen beverage, which comprises a core material and a white pure fat chocolate coating coated on the surface of the core material, wherein the manufacturing process, the degassing process and the frozen beverage manufacturing process of the white pure fat chocolate are the same as those in the embodiment 1, and the difference is that the formula of the white pure fat chocolate is different and the formula is changed as follows:
the Bai Sechun fat chocolate formula was: comprises 20kg of white granulated sugar; 9.2kg of glucose powder; 22kg of polydextrose powder; 38kg of cocoa butter; 10kg of skimmed milk powder; 0.4kg of citric acid; 0.4kg of phospholipid.
Comparative example 1
The comparative example provides a frozen beverage, which comprises a core material and a white pure fat chocolate coating coated on the surface of the core material, wherein the preparation process, the degassing process and the preparation process of the white pure fat chocolate are the same as those in example 4, and the difference is that the formula of the white pure fat chocolate is different and the formula is changed as follows:
the Bai Sechun fat chocolate formula was: comprises 25kg of white granulated sugar; 2.6kg of glucose powder; 30kg of polydextrose powder; 20kg of cocoa butter; 20kg of skimmed milk powder; 0.4kg of citric acid; 2kg of phospholipid.
Comparative example 2
The comparative example provides a frozen beverage, which comprises a core material and a white pure fat chocolate coating coated on the surface of the core material, wherein the preparation process, the degassing process and the preparation process of the white pure fat chocolate are the same as those in example 4, and the difference is that the formula of the white pure fat chocolate is different and the formula is changed as follows:
the Bai Sechun fat chocolate formula was: comprises 30kg of white granulated sugar; 7.89kg of glucose powder; 10kg of polydextrose powder; 50kg of cocoa butter; 2kg of skimmed milk powder; 0.01kg of citric acid; 0.1kg of phospholipid.
Comparative example 3
The comparative example provides a frozen beverage, which comprises a core material and a white pure fat chocolate coating coated on the surface of the core material, wherein the preparation process, the degassing process and the preparation process of the white pure fat chocolate are the same as those in example 4, and the difference is that the formula of the white pure fat chocolate is different and the formula is changed as follows:
the Bai Sechun fat chocolate formula was: comprises 21kg of white granulated sugar; 8.05kg of glucose powder; 20kg of polydextrose powder; 40kg of cocoa butter; 10kg of skimmed milk powder; 0.15kg of malic acid; 0.8kg of phospholipid.
Comparative example 4
The comparative example provides a frozen beverage, which comprises a core material and a white pure fat chocolate coating coated on the surface of the core material, wherein the preparation process, the degassing process and the preparation process of the white pure fat chocolate are the same as those in example 4, and the difference is that the formula of the white pure fat chocolate is different and the formula is changed as follows:
the Bai Sechun fat chocolate formula was: comprises 21kg of white granulated sugar; 8.05kg of maltose powder; 20kg of polydextrose powder; 40kg of cocoa butter; 10kg of skimmed milk powder; 0.15kg of malic acid; 0.8kg of phospholipid.
Comparative example 5
The comparative example provides a frozen beverage, which comprises a core material and a white pure fat chocolate coating coated on the surface of the core material, wherein the preparation process, the degassing process and the preparation process of the white pure fat chocolate are the same as those in example 4, and the difference is that the formula of the white pure fat chocolate is different and the formula is changed as follows:
the Bai Sechun fat chocolate formula was: comprises 21kg of white granulated sugar; 8.05kg of glucose powder; 20kg of maltodextrin; 40kg of cocoa butter; 10kg of skimmed milk powder; 0.15kg of malic acid; 0.8kg of phospholipid.
Comparative example 6
The comparative example provides a frozen beverage, which comprises a core material and a white pure fat chocolate coating coated on the surface of the core material, wherein the preparation process, the degassing process and the preparation process of the white pure fat chocolate are the same as those in example 4, and the difference is that the formula of the white pure fat chocolate is different and the formula is changed as follows:
the Bai Sechun fat chocolate formula was: comprises 21kg of brown granulated sugar; 8.05kg of glucose powder; 20kg of polydextrose powder; 40kg of cocoa butter; 10kg of skimmed milk powder; 0.15kg of malic acid; 0.8kg of phospholipid.
Experimental example 1
The frozen drinks prepared in the respective groups of examples and comparative examples were subjected to sensory evaluation, and the corresponding scoring criteria are shown in table 1 below:
TABLE 1
The number of test persons is 30, and part-time sensory evaluation persons with different ages and sexes in the industry are selected for sensory evaluation (through sensory training), and the evaluation method comprises the following steps: wherein each index is according to the highest 10 points of consumer's hobby degree, get the scoring result of 30 people, then get the mean value, keep 1 decimal), the test result is shown in the following table:
TABLE 2
As can be seen from the above table, the white fat chocolate prepared in examples 1 to 11 of the present invention has better sweetness and smoothness than those of comparative examples 1 to 6; the prepared frozen beverage has better surface smoothness, chocolate gloss, chocolate cracking condition, frozen chocolate taste and overall preference. The experiment proves that the white pure fat chocolate coating type frozen beverage produced by the invention has obvious advantages.
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. This need not be, nor should it be 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. A white pure fat chocolate coated on the surface of a frozen drink is characterized by comprising the following components in percentage by mass,
25-35% of a sweetener;
15-25% of polydextrose;
35-45% of cocoa butter;
5-15% of milk powder;
0.1 to 0.2 percent of citric acid;
0.4 to 1 percent of emulsifier;
wherein the sweetener is a mixture of white granulated sugar and glucose.
2. The white fat chocolate according to claim 1, wherein the mass ratio of white granulated sugar to glucose in the sweetener is (15-25): (7-10).
3. The white plain fat chocolate according to claim 1 or 2, wherein the emulsifier is selected from at least one of a phospholipid, a polyglycerol ricinoleate ester, an ammonium phospholipid, or a polyglycerol fatty acid ester;
the milk powder is at least one of whole milk powder or skimmed milk powder.
4. A frozen drink comprising a core and a chocolate coating applied to the surface of the core, wherein the chocolate coating is prepared from the white fat chocolate according to any one of claims 1 to 3.
5. A method of making a frozen beverage according to claim 4 wherein the Bai Sechun fat chocolate is vacuum degassed prior to enrobing.
6. The method for preparing a frozen drink according to claim 5, wherein in the vacuum degassing step, the vacuum degree is controlled to be 0.03-0.06MPa, the frozen drink is stirred for 1 time every 1-2h, the stirring time is 30-80min each time, the rotating speed is 20-40rpm, and the degassing time is 2-6h;
during the stirring process, the vacuum pumping and degassing are carried out by adopting a mode of firstly heating and then cooling, and the temperature is increased from 35-39 ℃ to 52-58 ℃ within 15-40 min; then reducing the temperature from 52-58 ℃ to 35-39 ℃ within 15-40 min; the temperature was 35-39 ℃ without stirring.
7. The method of claim 5 or 6, wherein the core material is subjected to a step freezing treatment and a liquid nitrogen surface treatment before coating.
8. The method for preparing a frozen drink according to claim 7, wherein in the step freezing step, the frozen drink is quickly frozen at-33 ℃ to-38 ℃ for 20-40min, and then at-22 ℃ to-26 ℃ for 5-15min;
the liquid nitrogen surface treatment time is 10-20s.
9. A method of preparing a frozen drink according to any of claims 5-6 or 8, characterized in that the coating temperature is 30-38 ℃ and the coating time is 4-12s.
10. The method of claim 9, wherein the coated product is dried in a cold air tunnel at a temperature of 5-13 ℃ for 1-5min.
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