CN114642235B - Chocolate coating and preparation and coating method thereof - Google Patents
Chocolate coating and preparation and coating method thereof Download PDFInfo
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- CN114642235B CN114642235B CN202210389142.6A CN202210389142A CN114642235B CN 114642235 B CN114642235 B CN 114642235B CN 202210389142 A CN202210389142 A CN 202210389142A CN 114642235 B CN114642235 B CN 114642235B
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- 238000000576 coating method Methods 0.000 title claims abstract description 132
- 239000011248 coating agent Substances 0.000 title claims abstract description 117
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 76
- 238000002360 preparation method Methods 0.000 title abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 48
- 239000002245 particle Substances 0.000 claims abstract description 38
- 239000002994 raw material Substances 0.000 claims abstract description 19
- GUOCOOQWZHQBJI-UHFFFAOYSA-N 4-oct-7-enoxy-4-oxobutanoic acid Chemical compound OC(=O)CCC(=O)OCCCCCCC=C GUOCOOQWZHQBJI-UHFFFAOYSA-N 0.000 claims abstract description 17
- 229940080313 sodium starch Drugs 0.000 claims abstract description 17
- 239000007787 solid Substances 0.000 claims abstract description 10
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 14
- 230000008014 freezing Effects 0.000 claims description 12
- 238000007710 freezing Methods 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 238000000227 grinding Methods 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- 229910052757 nitrogen Inorganic materials 0.000 claims description 7
- 238000002844 melting Methods 0.000 claims description 6
- 230000008018 melting Effects 0.000 claims description 6
- 235000015895 biscuits Nutrition 0.000 claims description 4
- 239000004519 grease Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 230000007547 defect Effects 0.000 abstract 1
- 244000299461 Theobroma cacao Species 0.000 description 66
- 239000000843 powder Substances 0.000 description 12
- 235000009470 Theobroma cacao Nutrition 0.000 description 11
- 229940110456 cocoa butter Drugs 0.000 description 11
- 235000019868 cocoa butter Nutrition 0.000 description 11
- 235000015243 ice cream Nutrition 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 9
- 235000021552 granulated sugar Nutrition 0.000 description 9
- 150000003904 phospholipids Chemical class 0.000 description 9
- 235000019482 Palm oil Nutrition 0.000 description 8
- 239000002540 palm oil Substances 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 6
- 241000220223 Fragaria Species 0.000 description 5
- 235000016623 Fragaria vesca Nutrition 0.000 description 5
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 3
- 239000010410 layer Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 239000008158 vegetable oil Substances 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012858 packaging process Methods 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 238000012356 Product development Methods 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 230000003749 cleanliness Effects 0.000 description 1
- 239000011247 coating layer Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000012854 evaluation process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000013618 particulate matter Substances 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/305—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/0006—Processes specially adapted for manufacture or treatment of cocoa or cocoa products
- A23G1/0009—Manufacture or treatment of liquid, cream, paste, granule, shred or powder
-
- 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
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a chocolate coating and a preparation and coating method thereof, wherein the chocolate coating comprises a chocolate coating liquid, and the raw materials of the chocolate coating liquid comprise more than 2 wt% of sodium starch octenyl succinate. The invention solves the defect that the existing chocolate coating has gaps after being coated and dried when solid particles are added, and the integrity of the coating is affected. The invention has the advantages of integral integrity of the coating, good aesthetic property and the like.
Description
Technical Field
The invention relates to the technical field of frozen drink coatings, in particular to a chocolate coating and a preparation and coating method thereof.
Background
In frozen beverages, the chocolate coating of frozen beverages generally adds some solid particles to the coating in order to add more mouthfeel, nutrition, and interest, etc.; as the solid particles are added, especially when the solid particles with more sharp surfaces are added, gaps exist at the contact surface between the particles and the coating after the solid particles are coated on ice cream and are dried, thereby affecting the integrity of the coating and being unfavorable for subsequent storage and transportation.
Disclosure of Invention
Therefore, the technical problem to be solved by the invention is that when solid particles are added into the existing chocolate coating, gaps exist after the coating is coated and dried, and the integrity of the coating is affected, so that the chocolate coating capable of solving the integrity problem of the coating and the preparation and coating methods thereof are provided.
For this purpose, the invention provides the following technical scheme:
a chocolate coating comprises a chocolate coating liquid, wherein the raw material of the chocolate coating liquid comprises more than 2 wt% of sodium starch octenyl succinate.
The chocolate coating liquid can be prepared by mixing commercial chocolate with vegetable oil, wherein the addition amount of the vegetable oil accounts for 25-40% of the total weight of the chocolate coating liquid when the commercial chocolate is adopted. The chocolate coating liquid can also be prepared by compounding chocolate raw materials such as cocoa butter and cocoa powder with other raw materials such as sweetener; the invention provides a compounded chocolate coating liquid, which comprises the following raw materials in parts by weight: 400 parts of sweetener, 250-350 parts of vegetable oil, 180-220 parts of cocoa butter, 90-130 parts of cocoa powder and 3-7 parts of phospholipid.
The mass ratio of the sodium starch octenyl succinate added into the chocolate coating liquid can be 2 per mill, 4 per mill, 6 per mill, 8 per mill and the like, and the coating integrity can be obviously improved within the range, so that the integrity score can reach more than 8 minutes, but the higher the adding amount of the sodium starch octenyl succinate, the more obvious the coating brittleness is increased, namely the coating brittleness of the chocolate is obviously deteriorated after the storage and transportation link. Therefore, the mass ratio of the sodium starch octenyl succinate after being added in the invention is preferably 2-4wt per mill.
The particle size of the chocolate coating liquid is less than or equal to 25um.
The chocolate coating also includes particulates mixed in the chocolate coating solution.
The particle size of the particles is 2-3mm.
The particulate matter is freeze-dried fruit particles or biscuit particles.
A method of making a chocolate coating comprising:
melting: melting solid grease in the chocolate coating liquid raw material;
premixing and sterilizing: uniformly mixing the rest raw materials in the chocolate coating liquid with melted solid grease, and sterilizing;
and (3) fine grinding: and (3) finely grinding the sterilized feed liquid to prepare the chocolate coating liquid.
The preparation method also comprises the steps of adding particles into the prepared chocolate coating liquid and uniformly mixing;
in the fine grinding step, the granularity of the chocolate coating liquid after fine grinding is less than or equal to 25um;
in the sterilization step, the sterilization temperature is 70+/-2 ℃ and the sterilization time is 10-15min.
A method of coating a chocolate coating comprising:
coating a chocolate coating or coating the chocolate coating prepared by the preparation method, and sequentially performing wind heating and freezing processes.
In the wind-heat working procedure, the treatment temperature is 45-50 ℃ and the treatment time is 5-10s;
in the freezing step, a liquid nitrogen freezing mode is adopted.
The technical scheme of the invention has the following advantages:
1. the chocolate coating provided by the invention is characterized in that more than 2 wt% of sodium starch octenyl succinate is added into the original formula of chocolate coating liquid; when the chocolate coating solution with the sodium starch octenyl succinate is applied to a chocolate coating containing particles, the bonding compactness between the particles and the coating can be obviously improved, gaps on contact surfaces of the particles and the coating can be reduced, and the overall integrity of the coating can be improved.
2. According to the chocolate coating provided by the invention, the content of sodium starch octenyl succinate in the raw materials of the chocolate coating liquid is further optimized, and is preferably 2-4wt%, and in the content range, more gaps on the contact surface between the particles and the coating caused by too low content can be avoided, and the problem of poor brittleness of the chocolate coating after storage, transportation and logistics links caused by too high content can be avoided.
3. According to the coating method of the chocolate coating, provided by the invention, after conventional coating, the wind heat and freezing working procedures are added, and the coating glossiness can be better through the addition of the working procedures, so that the coating attractiveness is further improved.
Detailed Description
The following examples are provided for a better understanding of the present invention and are not limited to the preferred embodiments described herein, but are not intended to limit the scope of the invention, any product which is the same or similar to the present invention, whether in light of the present teachings or in combination with other prior art features, falls within the scope of the present invention.
The specific experimental procedures or conditions are not noted in the examples and may be followed by the operations or conditions of conventional experimental procedures described in the literature in this field. The reagents or apparatus used were conventional reagent products commercially available without the manufacturer's knowledge.
Example 1:
an ice cream comprising an inner ice cream layer and a chocolate coating layer coated on the outer surface of the inner ice cream layer.
Wherein, the formula of the inner layer ice cream is as follows, based on 1000kg of total amount: raw milk: 200kg, white granulated sugar: 140kg, cream: 80kg, coconut oil: 70kg of skimmed milk powder: 40kg, stabilizing emulsifier: 4.5kg of essence for food: 1.0kg, the balance of drinking water; the ice cream is prepared by adopting a conventional ice cream preparation method, and the preparation of the inner ice cream is not described in detail herein.
And the chocolate coating comprises a raw material of chocolate coating liquid and particles mixed in the chocolate coating liquid. The particles are freeze-dried strawberry granules with the size of 2-3mm, and the ratio of the exposed surface area of the particles on the outer side of the coating to the total surface area of the chocolate coating is 1/5. The chocolate coating liquid comprises the following raw materials: 400kg of white granulated sugar, 300kg of palm oil, 200kg of cocoa butter, 92kg of cocoa powder, 5kg of phospholipid and 3kg of sodium starch octenyl succinate.
The preparation process of the chocolate coating comprises the following steps:
melting cocoa butter and cocoa powder in advance, uniformly mixing white granulated sugar, palm oil, phospholipid and sodium starch octenyl succinate with the feed liquid (cocoa butter and cocoa powder) after melting in advance, then preserving heat for 15min under the condition of heating to 70+/-2 ℃ for sterilization, and after sterilization, using a CCS2 refiner for refining for at least 8 hours, so that the fineness requirement of the prepared chocolate is less than or equal to 25 mu m to prepare the chocolate coating liquid; and finally, adding freeze-dried strawberry particles into the chocolate coating liquid, uniformly mixing, and preserving heat at 37 ℃.
The preparation process of the ice cream in the embodiment comprises the following steps: pouring inner ice cream, inserting a skewer, hardening, demolding, coating a chocolate coating, packaging and warehousing. The steps except the coating step are all conventional processes, and are not repeated here. For the coating step, the specific process is as follows: the conventional coating process is adopted for coating, and then wind heat and liquid nitrogen freezing are carried out, wherein the temperature of the wind heat is 48 ℃, the time of the wind heat is 8s, and the time of the liquid nitrogen freezing is 2s.
Example 2:
this example differs from example 1 in that the chocolate coating liquid has a different raw material composition, including 400kg white granulated sugar, 300kg palm oil, 200kg cocoa butter, 93kg cocoa powder, 5kg phospholipid, and 2kg sodium starch octenyl succinate.
Example 3:
this example differs from example 1 in that the chocolate coating liquid has a different raw material composition, including 400kg white granulated sugar, 300kg palm oil, 200kg cocoa butter, 91kg cocoa powder, 5kg phospholipid, and 4kg sodium starch octenyl succinate.
Example 4:
the chocolate coating liquid comprises the following raw materials: 400kg of white granulated sugar, 280kg of palm oil, 190kg of cocoa butter, 122kg of cocoa powder, 5kg of phospholipid and 3kg of sodium starch octenyl succinate.
The difference between this example and example 1 is that biscuit particles are added to the chocolate coating liquid, the particle size of the biscuit particles is 2-3mm, the wind heat temperature in the coating process is 45 ℃, the wind heat time is 10s, and the other conditions are the same as those of example 1.
Example 5:
the difference between this example and example 1 is that the wind heat temperature in the coating process was 50℃and the time of wind heat was 5s.
Example 6:
this example differs from example 1 in that the heat of wind temperature in the coating process is 35 ℃.
Example 7:
this example differs from example 1 in that the heat of stroke temperature in the coating process is 65 ℃.
Example 8:
this example differs from example 1 in that the liquid nitrogen freezing step is not used in this example.
Comparative example 1:
the difference between this comparative example and example 1 is that the chocolate coating liquid has a different raw material composition, including 400kg of white granulated sugar, 300kg of palm oil, 200kg of cocoa butter, 94.5kg of cocoa powder, 5kg of phospholipid and 0.5kg of sodium starch octenyl succinate.
Comparative example 2:
the comparative example differs from example 1 in that the chocolate coating liquid has a different raw material composition, including 400kg of white granulated sugar, 300kg of palm oil, 200kg of cocoa butter, 95kg of cocoa powder, and 5kg of phospholipids.
Comparative example 3:
the comparative example differs from example 4 in that the raw materials of the chocolate coating liquid include: 400kg of white granulated sugar, 280kg of palm oil, 190kg of cocoa butter, 125kg of cocoa powder and 5kg of phospholipid.
Experimental example:
the ice cream samples prepared in the above examples and comparative examples were evaluated for integrity (degree of contact of particles with coating) and coating aesthetics, respectively, by 60 product development engineers who chose to engage in the dairy industry (including ambient milk, milk drinks, cheese, yogurt, frozen drinks) for more than 3 years.
Wherein the integrity (degree of contact of the particles with the coating) is evaluated as follows: the degree of contact between the particles on the surface of the sample and the coating was directly observed, and scoring was performed according to the score criterion of the evaluation criterion of the gaps shown in table 1, and the total score was 10.
The aesthetic property evaluation process comprises the following steps: the sample was placed in a thermal shock test chamber under the following conditions: -10 ℃,6 hours, -18 ℃,6 hours, 14 days of circulation; after the experiment is finished, the coating aesthetic property evaluation is carried out after the temperature is set at the balance temperature of-18 ℃ in a refrigerator, and the score statistics is carried out according to the coating aesthetic property evaluation standard shown in the table 2, so that the total score is 10.
TABLE 1 coating gap scoring criteria
TABLE 2 evaluation criteria for coating aesthetics
After evaluation according to the rules in tables 1 and 2 described above, the evaluation results shown in table 3 below were obtained.
TABLE 3 Table 3
According to the invention, in comparative example 1, the addition amount of sodium starch octenyl succinate is small, gaps can appear on the contact surface of the freeze-dried strawberry particles and the coating, the integrity score can only reach 5 points, and the problem of the integrity of the coating can not be solved; according to the invention, sodium starch octenyl succinate is not added in comparative examples 2-3, so that when the coating is dried, the contact surface of the freeze-dried strawberry particles and the coating has obvious gaps, the integrity score of the freeze-dried strawberry particles can only reach 3.5 parts, and the effect is poor.
The embodiment 6 of the invention has low wind heat temperature and no effect on improving the glossiness of the coating; the embodiment 7 of the invention has high wind heat temperature and is easy to deform the coating; in the embodiment 8 of the invention, the liquid nitrogen freezing procedure is not used, the coating is not solidified in time after the air heating procedure, and the subsequent packaging process causes the surface of the coating to deform, so that the attractiveness is poor.
As can be seen from the results of Table 2, the coatings of examples 1-8 have the best integrity, and can all reach 8 minutes or more. However, in example 8, the surface finish of the coating was destroyed during the packaging process, and the aesthetic score of the coating was the lowest, since there was no liquid nitrogen freezing process; the heat temperature in the coating process in examples 6 and 7 was not suitable, affecting the gloss and the cleanliness of the coating, and thus the aesthetics of the coating, and the aesthetic score was also significantly reduced.
It is apparent that the above examples are given by way of illustration only and are not limiting of the embodiments. Other variations or modifications of the above teachings will be apparent to those of ordinary skill in the art. It is not necessary here nor is it exhaustive of all embodiments. While still being apparent from variations or modifications that may be made by those skilled in the art are within the scope of the invention.
Claims (6)
1. The chocolate coating comprises a chocolate coating liquid and particles mixed in the chocolate coating liquid, and is characterized in that the raw materials of the chocolate coating liquid comprise 2-4wt per mill of sodium starch octenyl succinate; the particles are freeze-dried fruit particles or biscuit particles, and the particle size of the particles is 2-3mm.
2. A chocolate coating according to claim 1, wherein the particle size of the chocolate coating liquid is no greater than 25um.
3. A method of preparing a chocolate coating according to any one of claims 1 to 2, comprising:
melting: melting solid grease in the chocolate coating liquid raw material;
premixing and sterilizing: uniformly mixing the rest raw materials in the chocolate coating liquid with melted solid grease, and sterilizing;
and (3) fine grinding: finely grinding the sterilized feed liquid to prepare chocolate coating liquid;
adding particles into the prepared chocolate coating liquid and uniformly mixing.
4. A process according to claim 3, wherein,
in the fine grinding step, the granularity of the chocolate coating liquid after fine grinding is less than or equal to 25um;
in the sterilization step, the sterilization temperature is 70+/-2 ℃ and the sterilization time is 10-15min.
5. A method of coating a chocolate coating comprising:
a chocolate coating according to any one of claims 1-2 or a chocolate coating prepared by the method of any one of claims 3-4 is applied and subjected to the wind-heat and freezing steps sequentially.
6. The coating method according to claim 5, wherein in the step of wind heating, the treatment temperature is 45-50 ℃ and the treatment time is 5-10s;
in the freezing step, a liquid nitrogen freezing mode is adopted.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN202210389142.6A CN114642235B (en) | 2022-04-13 | 2022-04-13 | Chocolate coating and preparation and coating method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210389142.6A CN114642235B (en) | 2022-04-13 | 2022-04-13 | Chocolate coating and preparation and coating method thereof |
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