CN112868876A - Method for preparing frozen beverage with coating - Google Patents
Method for preparing frozen beverage with coating Download PDFInfo
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- CN112868876A CN112868876A CN201911196550.4A CN201911196550A CN112868876A CN 112868876 A CN112868876 A CN 112868876A CN 201911196550 A CN201911196550 A CN 201911196550A CN 112868876 A CN112868876 A CN 112868876A
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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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Abstract
The invention relates to a method for preparing a frozen beverage with a coating, and the frozen beverage prepared by the method has the advantages of smooth and smooth coating, no air holes, no peeling phenomenon and uniform coating thickness.
Description
Technical Field
The invention relates to the field of food, and relates to a method for preparing a frozen drink with a coating.
Background
At present, a variety of frozen drinks are supplied in the market, wherein the coating type frozen drinks are popular with consumers due to strong taste layering and rich taste. Conventional cold drink coating products are typically coated with a fat-containing coating, commonly referred to as a chocolate cracker or chocolate coating. The melting point of the chocolate is about 36 ℃, so the chocolate coating can enhance the melting resistance of the frozen drink, thereby ensuring that the frozen drink is not easy to melt and denature. The frozen drink with the chocolate coating has cool material core and crisp coating, and brings multi-level taste experience to consumers. With the development of the industry, frozen drinks containing jam appear in the market, and the frozen drinks have rich colors and various flavors and are well loved by consumers.
However, the existing frozen drink with the coating often has the problems of coating cracks, uneven coating thickness, easy deformation of products in shelf life and the like.
Disclosure of Invention
In order to solve the problems, the invention provides a method for preparing a frozen beverage with a coating, and the frozen beverage prepared by the method has the advantages of flat and smooth coating, no air holes, no peeling phenomenon and uniform coating thickness.
The present invention provides a method of preparing a coated frozen drink comprising:
1) pre-freezing the material core by soaking in liquid nitrogen for 1-2 seconds, and then, heating for 20-25 seconds to ensure that the surface temperature of the material core reaches-25 to-35 ℃;
2) adjusting the temperature of the coating sauce to 5-15 ℃, immersing the core obtained in the step 1) into the coating sauce, keeping for a certain time, taking out, and drying;
3) dipping the material core with the sauce coating obtained in the step 2) in liquid nitrogen, wherein the dipping times are 3-5 times, the temperature is returned for 3-9 seconds after each dipping, and the total time for dipping in the liquid nitrogen is controlled to be 6-9 seconds, so that the frozen beverage with the coating is obtained;
4) optionally, packaging and refrigerating the frozen beverage with the coating obtained in the step 3).
In certain embodiments, the method of the invention for preparing a coated frozen drink wherein the temperature of the core in step 1) prior to pre-freezing is between-20 and-30 ℃.
In certain embodiments, the method for preparing a coated frozen drink according to the present invention, wherein the pre-freezing of step 1) may also be performed by means of a flash freezing tunnel, the temperature of the surface of the core is reduced to-25 ℃ to-35 ℃, but this may cause a load on the refrigeration of the plant.
In certain embodiments, the method of preparing a coated frozen drink according to the invention, the core is kept in the coating sauce in step 2) for 2-4 seconds.
In certain embodiments, the method of preparing a coated frozen drink according to the invention, wherein the time taken for drying in step 2) is 30 to 60 seconds.
In certain embodiments, the method of preparing a coated frozen drink according to the invention, wherein the temperature of the coated frozen drink obtained in step 3) is between-30 and-40 ℃.
In certain embodiments, the method of the invention for preparing a coated frozen drink wherein the coating sauce has a consistency of 10 to 18cm and a freezing point of-5 to-15 ℃.
In certain embodiments, the method of making a coated frozen beverage according to the invention, wherein the core is ice cream, popsicle, slush, popsicle, table ice, or sweet ice.
In certain embodiments, the method for preparing a coated frozen drink according to the invention, wherein the thickness of the sauce coating on the core obtained in step 2) is 2.5 to 4 mm.
In certain embodiments, the method of making a coated frozen drink according to the present invention, wherein the center is ice cream.
In certain embodiments, the method of making a coated frozen drink according to the present invention, wherein the coating sauce is a fruit jam.
In certain embodiments, the method of making a coated frozen drink of the present invention, wherein the fruit puree has a consistency of from 15 to 18 cm.
In certain embodiments, the method of making a coated frozen drink according to the present invention, wherein the coating sauce is nut spread.
In certain embodiments, the method of making a coated frozen drink according to the invention, wherein the consistency of the nut paste is between 13 and 17 cm.
In certain embodiments, the method of making a coated frozen drink according to the present invention, wherein the coating sauce is chocolate sauce.
In certain embodiments, the method of making a coated frozen drink according to the invention, wherein the chocolate paste has a consistency of 10 to 12 cm.
In certain embodiments, the method of making a coated frozen drink according to the present invention, wherein the fruit puree consists of, in weight percent:
white granulated sugar: 6-8% (e.g. 7%), high fructose syrup: 3% -5% (e.g. 4%), blueberry jam: 40% to 60% (e.g. 50%), hydroxypropyl distarch phosphate: 2-3% (e.g. 2.5%), xanthan gum: 0.02% to 0.04% (e.g., 0.03%), drinking water: and (4) the balance.
In certain embodiments, the method of the present invention for preparing a coated frozen drink wherein the nut spread consists of the following ingredients in weight percent:
white granulated sugar: 3% -5% (e.g. 4%), high fructose syrup: 2% to 4% (e.g. 3%), maltose syrup: 4% to 6% (e.g. 5%), vegetable oil: 6% -10% (e.g. 8%), hazelnut paste: 40% to 60% (e.g. 50%), hydroxypropyl distarch phosphate: 2% to 4% (e.g. 3%), guar gum: 0.06% to 0.08% (e.g. 0.07%), molecular distilled monoglycerides: 0.008% to 0.02% (e.g., 0.01%), drinking water: and (4) the balance.
In certain embodiments, the method of the invention for preparing a coated frozen drink, wherein the chocolate paste consists of the following components in weight percent:
white granulated sugar: 7% to 9% (e.g. 8%), maltose syrup: 4% to 6% (e.g. 5%), chocolate: 30-50% (e.g. 40%), hydroxypropyl distarch phosphate: 2-3% (e.g. 2.5%), xanthan gum: 0.02% -0.04% (e.g. 0.03%), 0.008% -0.02% (e.g. 0.01%) of molecular distillation monoglyceride, drinking water: and (4) the balance.
In certain embodiments, the coated frozen beverage of the present invention comprises a core and a coating, wherein the coating has a thickness of 2.5 to 4 mm.
The invention also provides a frozen drink with a coating, which is prepared by the method for preparing the frozen drink with the coating.
In the invention, the drying time refers to the time taken for immersing the ice cream body into the jam and starting timing after taking out the ice cream body until the jam does not drip any more.
In the invention, the temperature rising time refers to temperature rising time, generally, when the frozen beverage with sauce coating is prepared, the paste is frozen for a plurality of times, after one-time freezing, the paste is subjected to temperature rising for a period of time at room temperature (for example, 20-28 ℃), and then the next-step freezing treatment is carried out, wherein the time interval between the two-time freezing is the temperature rising time.
In the present invention, the term "about" is understood to be within ± 10%, ± 9%, ± 8%, ± 7%, ± 6%, ± 5%, ± 4%, ± 3%, ± 2%, ± 1%, ± 0.5%, ± 0.1%, ± 0.05% or ± 0.01% of the specified numerical value.
According to the method for preparing the frozen drink with the coating, the material core is pre-frozen in the step 1), soaked in liquid nitrogen and then heated for a certain time, so that tiny ice crystals on the surface of the material core (such as an ice cream body) are melted, and the close adhesion, flatness and attractiveness of a subsequent sauce coating and the ice cream body are facilitated.
In addition, the temperature of the coating sauce before coating is controlled within the range of 5-15 ℃, so that the sauce can be ensured to have high viscosity and fluidity. The material core is kept for 2-4 seconds in the coating sauce, and then the coating sauce is dried after 30-60 seconds, so that the thickness of the sauce coating reaches 2.5-4mm, the upper and lower sauce coating surfaces of the product are smooth, the thickness is uniform, and no bubble or peeling phenomenon exists.
In the method for preparing the frozen drink with the coating, step 3) of the invention, the material core with the sauce coating obtained in step 2) is placed into a liquid nitrogen tank to be soaked in liquid nitrogen, the soaking times are 3-5 times, the temperature returns for 3-9 seconds after each soaking, and the total time for soaking in liquid nitrogen is controlled to be 6-9 seconds, so that the frozen drink with the coating is obtained. The sauce coating is slowly and uniformly frozen from the outer layer to the inner part by immersing the coating in liquid nitrogen for several times and then carrying out temperature return, so that the phenomena of bubbles and softening of the sauce coating are effectively relieved, the surface temperature of a product reaches-30 to-40 ℃, the sauce coating and the ice cream body are tightly combined, the sauce coating is ensured to be flat and smooth, small air holes or cracks cannot occur, and the product coating is uniform and consistent. If the dipping is carried out once, the retention time is long, bubbles can be generated on the sauce coating, and the surface of the sauce coating is not flat.
According to the invention, the thickness of the sauce coating is 10-18cm, the freezing point is-10 to-15 ℃, the temperature is 5-15 ℃ when the coating is used, the thickness of the sauce coating can reach 2.5-4mm, the upper thickness and the lower thickness of the coating are uniform after a certain drying time, and the sauce coating is smooth in sense and has no air holes after being continuously dipped in liquid nitrogen and reheated for several times.
The frozen beverage prepared by the method for preparing the frozen beverage with the coating has the advantages of flat and smooth coating, no air holes, no peeling phenomenon and uniform coating thickness. Meanwhile, the prepared frozen beverage has the sauce coating which is sticky and soft in taste and is tightly combined with the ice cream body, so that the phenomenon that the coating is separated from the internal ice cream body is avoided when the frozen beverage is eaten, and the good experience of consumers is improved.
According to the method for preparing the frozen drink with the coating, the number of times of soaking in liquid nitrogen and the total time are adjusted, so that the product achieves the expected flatness and attractiveness, the batch production of a workshop is realized, and the normal operation of equipment is ensured.
Detailed Description
The following examples are presented to further illustrate the essence of the present invention, and it should be understood that the following examples are only illustrative of the present invention, but not intended to limit the scope of the present invention. The following examples, which do not indicate specific conditions, were conducted according to conventional conditions or as recommended by the manufacturer. The raw materials are not indicated by manufacturers, and are all conventional products which can be obtained commercially.
Although many of the materials and methods of operation used in the examples below are well known in the art, the invention is described in detail herein. It will be apparent to those skilled in the art that the materials and methods of operation used in the following examples are well known in the art, unless otherwise specified.
The consistency in the following examples was measured using a consistometer (Bostwick, Gardner, USA) as follows:
placing a sample to be detected (not less than 150g) in a constant-temperature water bath kettle at 20 ℃, and slightly stirring to ensure that the internal temperature is consistent. The consistometer is placed on a table top, and the horizontal screw is adjusted until the bubble of the level meter is positioned in the middle. The gate is closed and the locking device is hooked. And measuring the temperature of the sample to be measured by using a thermometer, filling the sample to be measured into the storage tank after the temperature meets the requirement, and flattening the top by using a straight edge object. The lock was pressed to open the gate and a stopwatch was started to time, and by 60s the distance the sample flowed along the slot was read, taking the maximum reading at the centre of the slot and the minimum reading at the edge of the slot. Consistency L is calculated according to the following formula:
L＝(Lmax+Lmin)/2
in the formula: l is the consistency (cm); l ismaxMaximum reading (cm) at the center of the cell; l isminIs the minimum reading (cm) of the slot edge.
The freezing point was determined in the following examples: 100g of test sample is put into an 8cm self-sealing bag, laid flatly and respectively placed in a refrigerator with the temperature of-6 ℃, 7 ℃, 8 ℃, 9 ℃, 10 ℃, 11 ℃, 12 ℃, 13 ℃, 14 ℃, 15 ℃ and 18 ℃, frozen for 24 hours, whether the sample is frozen and solidified is observed, and the highest temperature in the frozen and solidified sample is the freezing point.
The method for preparing the frozen drink with the coating comprises the following steps:
1) preparing an ice cream body:
according to the preparation process of the conventional ice cream product, the steps of material mixing, homogenizing, sterilizing, aging, freezing and forming are carried out; the temperature of the conventional ice cream paste after forming is-3 to-4.5 ℃; after passing through the quick-freezing tunnel, the temperature of the product reaches-20 to-30 ℃;
2) preparation of sauce coating:
according to the fluidity required by the sauce coating and the coating requirement, the consistency range value and the freezing point range value of the sauce are adjusted to ensure that the sauce coating achieves the expected effect; the temperature range before the sauce coating is coated is controlled as follows: 5-15 ℃.
The sauce can be prepared by self or purchased externally, meets the requirements of viscosity, freezing point and the like of the coated sauce, and can adjust the formula according to the characteristics of the sauce to meet the requirements of taste and mouthfeel.
3) Coating sauce coating:
(i) before coating sauce, the ice cream body needs to be soaked in liquid nitrogen for pre-freezing, then the temperature is raised for 20-25s, and the surface temperature of the ice cream body reaches-25 to-35 ℃. The ice cream paste can also meet the temperature range requirement in a quick freezing tunnel mode and the like.
(ii) Putting the ice cream paste into the sauce coating for 2-4s, taking out, drying for 30-60s, wherein the thickness of the sauce coating is 2.5-4mm, the upper and lower surfaces of the product are flat, and the thickness is uniform.
(iii) By dipping the ice cream in liquid nitrogen for 3-5 times and heating the ice cream for 3-9s each time, the total time for dipping the ice cream in the liquid nitrogen is controlled to be 6-9s, the final temperature of the ice cream is guaranteed to be-30 to-40 ℃, the close combination of the sauce coating and the ice cream body is realized, the sauce coating is guaranteed to reach a certain thickness, and the taste of the ice cream is good.
Example 1:
1) preparation of ice cream body
According to the preparation process of the conventional ice cream product, the steps of material mixing, homogenizing, sterilizing, aging, freezing and forming are carried out; the temperature of the discharged material of the ice cream body freezer after cutting and forming is about-4.5 ℃, and the temperature of the product reaches about-20 ℃ after passing through a quick-freezing tunnel;
2) preparation of the blueberry fruit jam coating:
the consistency and the freezing point of the fruit jam are adjusted to ensure that the fluidity of the fruit jam coating meets the coating requirement and the coating achieves the expected effect; and the temperature of the fruit jam coating before coating is controlled as follows: about 5 ℃.
The formula of the blueberry fruit jam comprises:
white granulated sugar: 70 g, high fructose corn syrup: 40 g, blueberry jam: 500 g, hydroxypropyl distarch phosphate: 25 g, xanthan gum: 0.3 g, drinking water: 364.7 grams.
The preparation method comprises the following steps:
(1) adding hydroxypropyl distarch phosphate into 100g of water, heating and stirring until the state is transparent, and adding the hydroxypropyl distarch phosphate when the materials are mixed;
(2) mixing xanthan gum with 10 g of white granulated sugar and 15 g of water uniformly, and adding the mixture when the materials are mixed;
(3) and (3) heating and mixing the blueberry pulp, the high fructose corn syrup, the residual white granulated sugar and drinking water, adding the additives treated in the steps (1) and (2), uniformly mixing, heating to 85 ℃, keeping the temperature for 30min, and cooling to about 5 ℃ to obtain the blueberry jam.
The obtained blueberry jam has the consistency of about 18, the freezing point of about-15 ℃, the drying time of about 35 seconds after coating, and the cold drink product is rapidly frozen for a plurality of times after coating, so that the good sense, coating thickness and product quality in the later circulation process are ensured.
3) Coating blueberry jam
(1) Pre-freezing the ice cream paste by soaking in liquid nitrogen for about 1.5s, and then heating to about 20s to make the surface temperature reach about-25 deg.C;
(2) immersing the ice cream paste into blueberry jam for about 2s, taking out, drying for about 35s, wherein the thickness of the fruit jam coating is about 2.5mm, and the fruit jam coatings on the upper surface and the lower surface of the product are smooth and uniform in thickness;
(3) dipping the product coated with the fruit jam obtained in the step (2) in liquid nitrogen for 3 times, wherein the temperature is raised for about 3 seconds after dipping for about 2 seconds each time, the total time of dipping in liquid nitrogen is about 6 seconds, the temperature of the final product coated with the fruit jam is about-30 ℃, the surface of the obtained fruit jam is flat, no air holes exist, and the thickness of the coating is uniform and consistent.
(4) And packaging and warehousing the product.
After the shelf life stability verification, the tissue state of the fruit jam is not changed, the proper taste is kept, and the sticky and soft fruit jam is matched with the ice cream and has harmonious taste.
Example 2:
1) preparation of ice cream body
According to the preparation process of the conventional ice cream product, the steps of material mixing, homogenizing, sterilizing, aging, freezing and forming are carried out; the temperature of the discharged material of the ice cream body freezer after cutting and forming is about-3.0 ℃, and the temperature of the product reaches about-25 ℃ after passing through a quick-freezing tunnel;
2) preparation of the nut paste coating:
adjusting the viscosity and the freezing point of the nut paste to ensure that the fluidity of the nut paste coating meets the coating requirement and the coating achieves the expected effect; and controlling the temperature of the nut butter coating to about 10 ℃ before coating;
the formula of the nut paste comprises:
white granulated sugar: 40 g, high fructose corn syrup: 30 g, maltose syrup: 50g, vegetable oil: 80 g, hazelnut paste 500 g, hydroxypropyl distarch phosphate: 30 g, guar gum: 0.7 g, 1 g of molecular distilled monoglyceride, drinking water: 268.3 g.
The preparation method of the nut paste comprises the following steps:
(1) adding hydroxypropyl distarch phosphate into 100g of water, heating and stirring until the state is transparent, and adding the hydroxypropyl distarch phosphate when the materials are mixed;
(2) mixing xanthan gum with 10 g of white granulated sugar, 15 g of water and 1 g of molecular distillation monoglyceride uniformly, and adding when preparing ingredients;
(3) heating and mixing the hazelnut sauce, the high fructose corn syrup, the maltose syrup, the vegetable oil and the balance of white granulated sugar and drinking water, adding the additives treated in the steps (1) and (2), uniformly mixing, heating to 85 ℃, keeping the temperature for 30min, and cooling to about 5 ℃ to obtain the nut paste.
The consistency of the obtained nut paste is about 15, the freezing point is about-13 ℃, the drying time after coating is about 45 seconds, and the cold drink product is rapidly frozen after coating, so that the good sense, coating thickness and product quality in the later circulation process are ensured.
3) Nut butter coating
(1) Pre-freezing the ice cream paste by soaking in liquid nitrogen for about 2s, and then heating to about 22s to make the surface temperature reach about-28 ℃;
(2) immersing the ice cream paste into nut paste for about 4s, taking out, drying for about 45s, wherein the thickness of the nut paste coating is about 3mm, the nut paste coating on the upper surface and the lower surface of the product is flat, and the thickness is uniform and consistent;
(3) dipping the product coated with the nut paste obtained in the step (2) in liquid nitrogen for 4 times, wherein the temperature is raised for about 5s after dipping for about 2s each time, the total time of dipping in liquid nitrogen is about 8s, the temperature of the final product coated with the fruit paste is about-32 ℃, the nut paste of the obtained product has a smooth surface, no air holes and uniform and consistent coating thickness;
(4) and packaging and warehousing the product.
After the shelf life stability verification, the organization state of the nut paste is not changed, the proper taste is kept, the sticky and soft nut paste is matched with the ice cream, and the taste is coordinated.
Example 3:
1) preparation of ice cream body
According to the preparation process of the conventional ice cream product, the steps of material mixing, homogenizing, sterilizing, aging, freezing and forming are carried out; the temperature of the discharged material of the ice cream body freezer after cutting and forming is about-4 ℃, and the temperature of the product reaches about-30 ℃ after passing through a quick-freezing tunnel;
2) preparation of chocolate paste coating:
adjusting the viscosity and the freezing point of the chocolate paste to ensure that the fluidity of the chocolate paste coating meets the coating requirement and the coating achieves the expected effect; and controlling the temperature of the chocolate paste coating to be about 15 ℃ before coating;
the formula of the chocolate sauce comprises:
white granulated sugar: 80 g, maltose syrup: 50g, chocolate: 400 g, hydroxypropyl distarch phosphate: 25 g, xanthan gum: 0.3 g, molecular distillation monoglyceride 1 g, drinking water: 443.7 g.
The preparation method of the chocolate sauce comprises the following steps:
(1) adding hydroxypropyl distarch phosphate into 100g of water, heating and stirring until the state is transparent, and adding the hydroxypropyl distarch phosphate when the materials are mixed;
(2) mixing xanthan gum with 10 g of white granulated sugar, 15 g of water and 1 g of molecular distillation monoglyceride uniformly, and adding when preparing ingredients;
(3) heating and mixing chocolate, maltose, residual white granulated sugar and drinking water, adding the additives treated in the steps (1) and (2), heating to 85 ℃, keeping the temperature for 30min, and cooling to about 5 ℃ to obtain the chocolate paste.
The obtained chocolate paste has a consistency of about 10, a freezing point of about-10 ℃, a drying time of about 55s after coating, and a cold drink product is rapidly frozen after coating, so that good sense, coating thickness and product quality in a later circulation process are ensured.
3) Coating with chocolate sauce
(1) Pre-freezing the ice cream paste by soaking in liquid nitrogen for about 1s, and then heating for about 25s to make the surface temperature reach about-30 ℃;
(2) and (3) immersing the ice cream paste into the chocolate paste for about 3s, taking out the ice cream paste, and drying the ice cream paste for about 55s to obtain a chocolate paste coating with the thickness of about 4mm, wherein the chocolate paste coating on the upper surface and the lower surface of the product is smooth and uniform in thickness.
(3) Dipping the product coated with the chocolate paste in liquid nitrogen for 5 times, wherein the temperature is raised for 9s after dipping for about 1.5-2 s each time, the total time of dipping in liquid nitrogen is about 9s, the temperature of the final product coated with the chocolate paste is-35 ℃, the surface of the chocolate paste of the obtained product is smooth, no air holes exist, and the thickness of the coating is uniform and consistent;
(4) packaging and warehousing products;
the shelf life stability proves that the texture state of the chocolate sauce is not changed, the proper taste is kept, the sticky and soft chocolate sauce is matched with the ice cream, and the taste is coordinated.
The relevant process parameters and the coating sensory results of the final products obtained in examples 1-3 above are shown in Table 1. Sensory results show that the frozen beverage prepared by the method for preparing the frozen beverage with the coating provided by the invention has the advantages of flat and smooth coating, no air holes, no peeling phenomenon and uniform coating thickness.
TABLE 1
Comparative examples 1 to 3:
taking example 1 as an example, the temperature-rising time of the ice cream body and the temperature of the ice cream body are adjusted, other process parameters are the same as those in example 1, the sensory effects of different temperature-rising parameters of the ice cream body after pre-freezing on the final product are examined, and the results are shown in table 2.
The result shows that the temperature return time has influence on the coating effect of the frozen drink, the temperature return time is short, and the product is easy to cause peeling phenomenon from the root position; the temperature-return time is long, so that the ice cream body is slightly melted, particularly, the edges and corners are slightly melted, after the ice cream body is dipped in sauce coatings, the coating effect is poor, and the edges and corners are easily whitened. The temperature rising time is 20-25s, the coating effect of the obtained frozen beverage is good, the coating is flat and smooth, no air holes exist, no peeling phenomenon exists, and the coating thickness is uniform.
TABLE 2 organoleptic impact of different tempering parameters of the ice cream pre-frozen on the final product
Comparative examples 4 to 6:
taking example 1 as an example, the temperature-return time after soaking in liquid nitrogen is adjusted, other process parameters are the same as those in example 1, the influence of the temperature-return time after soaking in liquid nitrogen on the sensory effect of the final product and the influence on the quality of the product in shelf life are examined, and the results are shown in table 3.
The result shows that the temperature return time after soaking in liquid nitrogen affects the coating effect of the frozen drink, and the sauce coating has short temperature return time after being frozen by liquid nitrogen for many times, can not completely exchange heat, and is easy to cause the brittleness increase of the sauce coating, thereby generating cracks. The temperature return time is long, the edges and corners of the coating are slightly melted, and after repeated dipping in liquid nitrogen and temperature return, the product sense can not reach the expected design, the edges and corners of the product are not clear, and the white exposure phenomenon is easy to occur if the sauce coating is thin. The temperature rising time after the frozen beverage is soaked in the liquid nitrogen is 5-7 s, the obtained frozen beverage coating is flat and smooth in surface, free of air holes and peeling, uniform in coating thickness, free of softening of the product and free of deformation in shelf life.
TABLE 3 Effect of different tempering times on the coating effect and shelf life of the product after immersion in liquid nitrogen
Comparative examples 7 to 9:
taking example 1 as an example, the consistency of the jam was adjusted, the other process parameters were the same as in example 1, and the drying time and the change in the thickness of the coating were examined, as well as the organoleptic effect on the final product, and the results are shown in Table 4.
The result shows that the thickness of the coating paste is between 10 and 18cm, the surface of the obtained frozen drink coating is flat and smooth, no air holes exist, no peeling phenomenon exists, and the thickness of the head and the root of the coating paste of the product is uniform. If the consistency is too great, for example a consistency of 8cm, the thickness of the coating increases, the drying time needs to be extended, and the surface of the sauce-like coating is uneven. If the thickness is too small, for example, 20cm, the coating is too thin, the corners of the product are easily exposed to the ice cream mass, the texture is poor, and the thick sauce coating has an insignificant sticky and soft mouthfeel when eaten.
TABLE 4 Effect of consistency on the coating effect
Comparative examples 10 to 12:
taking example 2 as an example, the parameter of dipping liquid nitrogen is adjusted, other process parameters are the same as those in example 2, the sensory effect of the parameter of dipping liquid nitrogen on the final product is examined, and the result is shown in table 5.
The result shows that when the number of times of dipping in liquid nitrogen is 3-5 times and the total time of dipping in liquid nitrogen is 6-9s, the coating of the obtained frozen drink is flat, smooth, free of air holes and peeling phenomena, and uniform in coating thickness. The liquid nitrogen is soaked for a long time, so that more small bubbles exist on the surface of the coating, and the surface of the coating is uneven; it may also cause small cracks in the coating and poor organoleptic properties. In addition, the liquid nitrogen is dipped for many times, so that the production efficiency is influenced, and the energy waste is caused. The short dipping time can also cause more small bubbles to exist on the surface of the coating, the surface of the coating is uneven, and the feeling of the coating is poor.
TABLE 5 Effect of immersion liquid nitrogen parameters on the coating effect
Through comparison of the experimental data, different parameters of the sauce coating, different parameters of liquid nitrogen soaking and temperature return parameters can cause sensory influence on the products. Besides the sauce formula, the necessary temperature return operation and the related parameter liquid of the ice cream body have great influence on the process realization.
The frozen beverage prepared by the method for preparing the frozen beverage with the coating has the advantages of flat and smooth coating, no air holes, no peeling phenomenon and uniform coating thickness.
Although specific embodiments of the invention have been described in detail, it will be appreciated by those skilled in the art that, based upon the overall teachings of the disclosure, various modifications and alternatives to those details could be developed and still be encompassed by the present invention. The full scope of the invention is given by the appended claims and any equivalents thereof.
Claims (10)
1. A method of preparing a coated frozen drink comprising:
1) pre-freezing the material core by soaking in liquid nitrogen for 1-2 seconds, and then, heating for 20-25 seconds to ensure that the surface temperature of the material core reaches-25 to-35 ℃;
2) adjusting the temperature of the coating sauce to 5-15 ℃, immersing the core obtained in the step 1) into the coating sauce, keeping for a certain time, taking out, and drying;
3) dipping the material core with the sauce coating obtained in the step 2) in liquid nitrogen, wherein the dipping times are 3-5 times, the temperature is returned for 3-9 seconds after each dipping, and the total time for dipping in the liquid nitrogen is controlled to be 6-9 seconds, so that the frozen beverage with the coating is obtained;
4) optionally, packaging and refrigerating the frozen beverage with the coating obtained in the step 3).
2. The process of claim 1, wherein the temperature of the core of step 1) prior to pre-freezing is in the range of-20 to-30 ℃.
3. The method of claim 1, wherein the core is held in the coating sauce in step 2) for 2 to 4 seconds.
4. The method according to claim 1, wherein the drying time in the step 2) is 30 to 60 seconds.
5. The method of claim 1, wherein the coating sauce has a consistency of 10 to 18cm and a freezing point of-5 to-15 ℃.
6. The method of any one of claims 1 to 5, wherein the core is ice cream, popsicle, slush, frozen stick, table ice or sweet ice.
7. A process according to any one of claims 1 to 5, wherein the thickness of the sauce coating on the core obtained in step 2) is from 2.5 to 4 mm.
8. The process according to any one of claims 1 to 5, characterized in that one or more of the following i) to x),
i) the material core is made of ice cream,
ii) the coating sauce is fruit jam,
iii) the thickness of the fruit jam is 15-18 cm,
iv) the coating sauce is nut paste,
v) the consistency of the nut paste is 13-17 cm,
vi) the coating sauce is chocolate sauce,
vii) the consistency of the chocolate paste is 10-12 cm,
viii) the fruit jam comprises the following components in percentage by weight:
white granulated sugar: 6-8% (e.g. 7%), high fructose syrup: 3% -5% (e.g. 4%), blueberry jam: 40% to 60% (e.g. 50%), hydroxypropyl distarch phosphate: 2-3% (e.g. 2.5%), xanthan gum: 0.02% to 0.04% (e.g., 0.03%), drinking water: the balance of the weight percentage is as follows,
ix) the nut paste consists of the following components in percentage by weight:
white granulated sugar: 3% -5% (e.g. 4%), high fructose syrup: 2% to 4% (e.g. 3%), maltose syrup: 4% -6% (e.g. 5%), hazelnut paste: 50% to 70% (e.g. 60%), hydroxypropyl distarch phosphate: 2% to 4% (e.g. 3%), guar gum: 0.06% to 0.08% (e.g. 0.07%), molecular distilled monoglycerides: 0.008% to 0.02% (e.g., 0.01%), drinking water: the balance of the weight percentage is as follows,
x) the nut paste consists of the following components in percentage by weight:
white granulated sugar: 7% to 9% (e.g. 8%), maltose syrup: 4% to 6% (e.g. 5%), chocolate: 30-50% (e.g. 40%), hydroxypropyl distarch phosphate: 2-3% (e.g. 2.5%), xanthan gum: 0.02% -0.04% (e.g. 0.03%), 0.008% -0.02% (e.g. 0.01%) of molecular distillation monoglyceride, drinking water: and (4) the balance.
9. The process according to any one of claims 1 to 5, wherein the coated frozen drink comprises a core and a coating, the coating having a thickness of 2.5 to 4 mm.
10. A coated frozen drink made by the method of any one of claims 1 to 9.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107996818A (en) * | 2017-12-28 | 2018-05-08 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of multicoat jam sandwich ice cream and its production technology |
| CN108185105A (en) * | 2017-12-28 | 2018-06-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of jam coating and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107996818A (en) * | 2017-12-28 | 2018-05-08 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of multicoat jam sandwich ice cream and its production technology |
| CN108185105A (en) * | 2017-12-28 | 2018-06-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of jam coating and preparation method thereof |
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