CN109380576A - A kind of chocolate coating of anti-embrittlement and its method for being coated with frozen - Google Patents
A kind of chocolate coating of anti-embrittlement and its method for being coated with frozen Download PDFInfo
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- CN109380576A CN109380576A CN201710651390.2A CN201710651390A CN109380576A CN 109380576 A CN109380576 A CN 109380576A CN 201710651390 A CN201710651390 A CN 201710651390A CN 109380576 A CN109380576 A CN 109380576A
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 98
- 238000000576 coating method Methods 0.000 title claims abstract description 90
- 239000011248 coating agent Substances 0.000 title claims abstract description 88
- 238000000034 method Methods 0.000 title claims abstract description 26
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 107
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 10
- 235000019868 cocoa butter Nutrition 0.000 claims abstract description 10
- 229940110456 cocoa butter Drugs 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 235000013336 milk Nutrition 0.000 claims abstract description 10
- 239000008267 milk Substances 0.000 claims abstract description 10
- 210000004080 milk Anatomy 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
- 235000014121 butter Nutrition 0.000 claims abstract description 9
- 235000010958 polyglycerol polyricinoleate Nutrition 0.000 claims abstract description 4
- 239000003996 polyglycerol polyricinoleate Substances 0.000 claims abstract description 4
- 239000011265 semifinished product Substances 0.000 claims description 42
- 239000000463 material Substances 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 102000002322 Egg Proteins Human genes 0.000 claims 1
- 108010000912 Egg Proteins Proteins 0.000 claims 1
- 210000004681 ovum Anatomy 0.000 claims 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 abstract description 9
- 235000010445 lecithin Nutrition 0.000 abstract description 9
- 239000000787 lecithin Substances 0.000 abstract description 9
- 229940067606 lecithin Drugs 0.000 abstract description 9
- 238000005457 optimization Methods 0.000 abstract description 3
- 235000015243 ice cream Nutrition 0.000 description 47
- 238000002360 preparation method Methods 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 12
- 239000003921 oil Substances 0.000 description 7
- 235000019198 oils Nutrition 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 238000013467 fragmentation Methods 0.000 description 6
- 238000006062 fragmentation reaction Methods 0.000 description 6
- 210000000214 mouth Anatomy 0.000 description 5
- 238000002156 mixing Methods 0.000 description 4
- 238000000227 grinding Methods 0.000 description 3
- 238000010422 painting Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 208000037656 Respiratory Sounds Diseases 0.000 description 2
- 235000019864 coconut oil Nutrition 0.000 description 2
- 239000003240 coconut oil Substances 0.000 description 2
- 238000005336 cracking Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000011475 lollipops Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 201000009240 nasopharyngitis Diseases 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019605 sweet taste sensations 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
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- 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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
-
- 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
- A23G2220/00—Products with special structure
- A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
The present invention discloses a kind of chocolate coating of anti-embrittlement, each raw material including following parts by weight: 330~400 parts of white granulated sugar, 130~170 parts of milk powder, 120~160 parts of cocoa liquor, 40~60 parts of natural anhydrous butter oil, 260~300 parts of cocoa butter, 1~3 part of lecithin, 1~3 part of polyglycerol polyricinoleate.The invention also discloses the methods that above-mentioned chocolate coating is coated with frozen.The method that the present invention is coated with frozen by adjusting the ratio and optimization chocolate coating of each raw material of chocolate coating, not only ensure that the brittleness of chocolate coating, but also do not crack within pressure difference 70mbar, and had enhanced product quality, advantageously opened up market.
Description
Technical field
The present invention relates to field of frozen.It a kind of chocolate coating more particularly, to anti-embrittlement and its is coated with cold
Freeze the method for drink.
Background technique
With high-endization of frozen and being constantly progressive for society, the sales volume of the frozen of coating and suspending chocolate coating is held
Continue high, therefore, the quality requirements of chocolate coating are constantly promoted, and in addition to pursuing taste, also start to have brittleness and face value
Higher requirement.
The shortcomings that there are brittleness is low for the chocolate coating of many frozens on the market at present, poor taste, and anti-embrittlement
Chocolate coating will be easier to crack, influence to sell.Chalk is significantly improved by the ratio regular meeting for increasing oily in chocolate
The case where power cracks, but will affect brittleness, so, it researches and develops a can apply and hangs with anti-embrittlement and the high chocolate coating of brittleness
Frozen it is extremely urgent.
Summary of the invention
It is an object of the present invention to provide a kind of chocolate coatings of anti-embrittlement.
It is another object of the present invention to provide a kind of methods that above-mentioned chocolate coating is coated with frozen, pass through tune
The ratio and optimization chocolate coating of each raw material of whole chocolate coating are coated with the double route of the method for frozen, so that
The chocolate coating that frozen is coated with does not crack and brittleness is high, and guarantees the mouth dissolubility of chocolate.
In order to achieve the above objectives, the present invention adopts the following technical solutions:
The present invention provides a kind of chocolate coating of anti-embrittlement, each raw material including following parts by weight: white granulated sugar 330~
400 parts, 130~170 parts of milk powder, 120~160 parts of cocoa liquor, 40~60 parts of natural anhydrous butter oil, cocoa butter 260~300
Part, 1~3 part of lecithin, 1~3 part of polyglycerol polyricinoleate.
Wherein, the polyglycerol polyricinoleate can be PGPR90.
The formula of existing chocolate coating is 260~340 parts by weight of white granulated sugar, 150~230 parts by weight of milk powder, cocoa power
90~130 parts by weight, 135~215 parts by weight of refined coconut oil, 200~240 parts by weight of cocoa butter, appropriate vanillic aldehyde, lecithin
2~5 parts by weight, 2~5 parts by weight of PGPR90；Its melting point is generally 25 DEG C~26 DEG C, when environment temperature >=25 DEG C, chocolate
Just start to melt, human mouth temperatures are 36.5~37.2 DEG C, so having sticky sense after chocolate inlet.By day in the present invention
The weight ratio of right anhydrous butter oil and cocoa butter controls in the range of 1:4-8, so that fusing point has reached 35 DEG C or more, with human body mouth
Chamber temperature is more close, and the thawing speed of chocolate in the oral cavity is basically unchanged, and will not generate sticky sense, ensure that chocolate
Brittleness, while cracking resistance effect is preferable, can also keep doing the time with consistent receive of ordinary chocolate coating, chocolate coating is not
It can adhere on blanking tray, can both guarantee the solution rate of chocolate in the oral cavity, taste is preferable, does not influence product product
Matter.
Further, above-mentioned chocolate coating is prepared using this field common process in the present invention.
In specific embodiment of the present invention, the preparation method of chocolate coating, comprising the following steps:
1) after mixing each raw material under the conditions of 70-75 DEG C, 15-20min is sterilized；
2) it grinds, fineness is less than 35 μm；
3) concise, make moisture content less than 1.5% to get.
The present invention also provides a kind of methods that above-mentioned chocolate coating is coated with frozen, comprising the following steps:
1) frozen base-material is prepared, its expansion rate 30%~50% is made, temperature is -4.8 DEG C~-4.3 DEG C；
2) frozen base-material is cut, frozen semifinished product is obtained；
3) freeze frozen semifinished product；
4) it is coated with above-mentioned chocolate coating outside frozen semifinished product, receives dry；Wherein, the temperature being coated with is
30 DEG C~40 DEG C.
Frozen base-material expansion rate is excessively high in the present invention, will cause frozen semifinished product deformation, hangs over freezing so that applying
The easy fragmentation of chocolate coating outside drink semifinished product, therefore it is 30%~50% that the present invention, which selects frozen base-material expansion rate,.
After freezing frozen semifinished product in the preferred embodiment of the present invention, in step 3), so that frozen semifinished product
Central temperature be -25~-20 DEG C, surface temperature is -30~-25 DEG C.
The present invention increases frozen semifinished product surface by the central temperature and surface temperature of control frozen blank
The temperature difference of temperature and chocolate coating being coated between temperature, reaches 55-70 DEG C, so that the receipts of chocolate coating do speed moment
It improves, avoids chocolate coating and frozen thawing is made never to receive dry chocolate coating and emerge, and improve common cold
Freeze drink and be easy the phenomenon that showing money or valuables one carries unintentionally, avoids the chocolate later period from aperture position fragmentation, ensure that chocolate coating is coated with effect,
So that chocolate coating is not easy to crack.
In order to reach expected frozen surface temperature, injection jelly can be carried out to frozen semifinished product using liquid nitrogen
Knot, or the temperature of freeze tunnel is reduced, increase the freeze-off time in freeze tunnel.
In the preferred embodiment of the present invention, the step 4) chocolate coating with a thickness of 1.5mm~2.0mm；Ingeniously
Gram force cover light, the chocolate coating that will lead to frozen are translucent state；Chocolate coating is blocked up, will affect product
Mouthfeel causes unnecessary increased costs.
Invention further provides obtain applying the frozen for hanging with chocolate coating by the above method.
Frozen of the present invention includes but is not limited to ice cream, ice cream, slush, ice lolly, edible ice, sweet taste ice.
Beneficial effects of the present invention are as follows:
The present invention is coated with frozen by adjusting the ratio and optimization chocolate coating of each raw material of chocolate coating
Method, not only ensure that the brittleness of chocolate coating, but also do not crack within pressure difference 70mbar (being able to satisfy height above sea level difference 600m), increase
Strong product quality, it is not necessary to consider high altitude localities transportation problem, a plant produced whole nation dispatching solves to be produced into
This, it is advantageous to have opened up market.
Specific embodiment
In order to illustrate more clearly of the present invention, below with reference to preferred embodiment, the present invention is described further.Ability
Field technique personnel should be appreciated that following specifically described content is illustrative and be not restrictive, this should not be limited with this
The protection scope of invention.
A kind of chocolate coating of anti-embrittlement of embodiment 1
A kind of preparation method of the chocolate coating of anti-embrittlement, comprising the following steps:
1) each raw material of following quality: white granulated sugar 330g, milk powder 170g, cocoa liquor 160g, natural anhydrous butter oil is weighed
60g, cocoa butter 260g, lecithin 3g, PGPR90 3g；
2) after mixing each raw material under the conditions of 70 DEG C, 15min is sterilized；Grinding, fineness reach 25 μm；It is concise, make moisture
Content be 1.0% to get.
A kind of chocolate coating of anti-embrittlement of embodiment 2
A kind of preparation method of the chocolate coating of anti-embrittlement, comprising the following steps:
1) each raw material of following quality: white granulated sugar 400g, milk powder 130g, cocoa liquor 120g, natural anhydrous butter oil is weighed
40g, cocoa butter 300g, lecithin 1g, PGPR90 1g；
2) after mixing each raw material under the conditions of 75 DEG C, 20min is sterilized；Grinding, fineness reach 34 μm；It is concise, make moisture
Content be 1.4% to get.
A kind of chocolate coating of anti-embrittlement of embodiment 3
A kind of preparation method of the chocolate coating of anti-embrittlement, comprising the following steps:
1) each raw material of following quality: white granulated sugar 370g, milk powder 155g, cocoa liquor 140g, natural anhydrous butter oil is weighed
50g, cocoa butter 280g, lecithin 2g, PGPR90 2g；
2) after mixing each raw material under the conditions of 72 DEG C, 18min is sterilized；Grinding, fineness reach 30 μm；It is concise, make moisture
Content be 1.2% to get.
Embodiment 4 is a kind of to apply the frozen for hanging with chocolate coating
A kind of method that chocolate coating is coated with frozen, comprising the following steps:
1) ice cream base is prepared, its expansion rate 30% is made, temperature is -4.8 DEG C；
2) ice cream base is cut, ice cream semifinished product is obtained；
3) freeze ice cream semifinished product, make -25 DEG C of central temperature, the surface temperature of ice cream semifinished product: -30 DEG C；
4) it is coated with the chocolate coating of the preparation of embodiment 1 outside ice cream semifinished product, receives dry；Wherein, described to be coated with
Temperature be 30 DEG C, chocolate coating with a thickness of 1.5mm.
Embodiment 5 is a kind of to apply the frozen for hanging with chocolate coating
A kind of method that chocolate coating is coated with frozen, comprising the following steps:
1) ice cream base is prepared, its expansion rate 50% is made, temperature is -4.3 DEG C；
2) ice cream base is cut, ice cream semifinished product is obtained；
3) freeze ice cream semifinished product, make -20 DEG C of central temperature, the surface temperature of ice cream semifinished product: -25 DEG C；
4) it is coated with the chocolate coating of the preparation of embodiment 2 outside ice cream semifinished product, receives dry；Wherein, described to be coated with
Temperature be 40 DEG C, chocolate coating with a thickness of 2mm.
Embodiment 6 is a kind of to apply the frozen for hanging with chocolate coating
A kind of method that chocolate coating is coated with frozen, comprising the following steps:
1) ice cream base is prepared, its expansion rate 40% is made, temperature is -4.5 DEG C；
2) ice cream base is cut, ice cream semifinished product is obtained；
3) freeze ice cream semifinished product, making -23 DEG C of the central temperature of ice cream semifinished product, surface temperature is -27 DEG C；
4) it is coated with the chocolate coating of the preparation of embodiment 3 outside ice cream semifinished product, receives dry；Wherein, described to be coated with
Temperature be 35 DEG C, chocolate coating with a thickness of 1.8mm.
Comparative example 1 applies the frozen for hanging with ordinary chocolate coating
Weigh each raw material of following quality: white granulated sugar 300g, milk powder 200g, cocoa power 110g, refined coconut oil 180g, can
Can rouge 220g, appropriate vanillic aldehyde, lecithin 4g, PGPR90 4g, according to method described in embodiment 1 be prepared chocolate apply
Layer is prepared according to preparation method as described in example 4 and applies the frozen for hanging with chocolate coating.
Comparative example 2 is a kind of to apply the frozen for hanging with chocolate coating
Weigh each raw material of following quality: white granulated sugar 330g, milk powder 170g, cocoa liquor 160g, natural anhydrous butter oil
30g, cocoa butter 290g, lecithin 3g, PGPR90 3g；Chocolate coating is prepared according to method described in embodiment 1, presses
It is prepared according to preparation method as described in example 4 and applies the frozen for hanging with chocolate coating.
Comparative example 3 is a kind of to apply the frozen for hanging with chocolate coating
Weigh each raw material of following quality: white granulated sugar 330g, milk powder 170g, cocoa liquor 160g, natural anhydrous butter oil
80g, cocoa butter 240g, lecithin 3g, PGPR90 3g；Chocolate coating is prepared according to method described in embodiment 1, presses
It is prepared according to preparation method as described in example 4 and applies the frozen for hanging with chocolate coating.
Compare the receipts dry time, product of the frozen that paintings prepared by comparative example 1-3 and embodiment 4 hangs with chocolate coating
Mouthfeel, 1 meter of height fall 3 times after fragmentation degree and pressure difference 70mbar place 30min cracking degree, the results are shown in Table 1.
The quality of 1 frozen of table
Comparative example 4 is a kind of to apply the frozen for hanging with chocolate coating
A kind of method that chocolate coating is coated with frozen, comprising the following steps:
1) ice cream base is prepared, its expansion rate 60% is made, temperature is -4.3 DEG C；
2) ice cream base is cut, ice cream semifinished product is obtained；
3) freeze ice cream semifinished product, make -20 DEG C of central temperature, the surface temperature of ice cream semifinished product: -25 DEG C；
4) it is coated with the chocolate coating of the preparation of embodiment 2 outside ice cream semifinished product, receives dry；Wherein, described to be coated with
Temperature be 40 DEG C, chocolate coating with a thickness of 2mm.
Comparative example 5 is a kind of to apply the frozen for hanging with chocolate coating
A kind of method that chocolate coating is coated with frozen, comprising the following steps:
1) ice cream base is prepared, its expansion rate 20% is made, temperature is -4.3 DEG C；
2) ice cream base is cut, ice cream semifinished product is obtained；
3) freeze ice cream semifinished product, make -20 DEG C of central temperature, the surface temperature of ice cream semifinished product: -25 DEG C；
4) it is coated with the chocolate coating of the preparation of embodiment 2 outside ice cream semifinished product, receives dry；Wherein, described to be coated with
Temperature be 40 DEG C, chocolate coating with a thickness of 2mm.
The receipts for comparing the frozen that painting prepared by comparative example 4,5 and embodiment 5 hangs with chocolate coating do time, product
Mouthfeel and 1 meter of height fall 3 times after fragmentation degree, the results are shown in Table 2.
The quality of 2 frozen of table
| Experimental program | Receive the dry time | Product mouthfeel | Fragmentation degree (1 meter of height is fallen 3 times) |
| Comparative example 4 | 50-80 seconds | Mouthfeel is good, and ice cream is soft | Crackle is obvious, and naked eyes are visible |
| Comparative example 5 | 50-80 seconds | Mouthfeel is bad, and ice cream is harder | Fine cracks, naked eyes are visible |
| Embodiment 5 | 50-80 seconds | Mouthfeel is good, and ice cream is soft | There is no crackle |
Comparative example 6 is a kind of to apply the frozen for hanging with chocolate coating
A kind of method that chocolate coating is coated with frozen, comprising the following steps:
1) ice cream base is prepared, its expansion rate 40% is made, temperature is -4.5 DEG C；
2) ice cream base is cut, ice cream semifinished product is obtained；
3) freeze ice cream semifinished product, making -13 DEG C of the central temperature of ice cream semifinished product, surface temperature is -16 DEG C；
4) it is coated with the chocolate coating of the preparation of embodiment 3 outside ice cream semifinished product, receives dry；Wherein, described to be coated with
Temperature be 35 DEG C, chocolate coating with a thickness of 1.8mm.
Comparative example 7 is a kind of to apply the frozen for hanging with chocolate coating
A kind of method that chocolate coating is coated with frozen, comprising the following steps:
1) ice cream base is prepared, its expansion rate 40% is made, temperature is -4.5 DEG C；
2) ice cream base is cut, ice cream semifinished product is obtained；
3) freeze ice cream semifinished product, making -32 DEG C of the central temperature of ice cream semifinished product, surface temperature is -37 DEG C；
4) it is coated with the chocolate coating of the preparation of embodiment 3 outside ice cream semifinished product, receives dry；Wherein, described to be coated with
Temperature be 35 DEG C, chocolate coating with a thickness of 1.8mm.
The receipts for comparing the frozen that painting prepared by comparative example 6,7 and embodiment 6 hangs with chocolate coating do time, chalk
Power coverage and 1 meter of height fall 3 times after fragmentation degree, the results are shown in Table 3.
The quality of 3 frozen of table
Obviously, the above embodiment of the present invention be only to clearly illustrate example of the present invention, and not be pair
The restriction of embodiments of the present invention may be used also on the basis of the above description for those of ordinary skill in the art
To make other variations or changes in different ways, all embodiments can not be exhaustive here, it is all to belong to this hair
The obvious changes or variations that bright technical solution is extended out are still in the scope of protection of the present invention.
Claims (5)
1. a kind of chocolate coating of anti-embrittlement, which is characterized in that each raw material including following parts by weight: white granulated sugar 330~400
Part, 130~170 parts of milk powder, 120~160 parts of cocoa liquor, 40~60 parts of natural anhydrous butter oil, 260~300 parts of cocoa butter, ovum
1~3 part of phosphatidase 1~3 part, polyglycerol polyricinoleate.
2. a kind of method that chocolate coating is coated with frozen, which comprises the following steps:
1) frozen base-material is prepared, its expansion rate 30%~50% is made, temperature is -4.8 DEG C~-4.3 DEG C；
2) frozen base-material is cut, frozen semifinished product is obtained；
3) freeze frozen semifinished product；
4) it is coated with chocolate coating described in claim 1 outside frozen semifinished product, receives dry；Wherein, described to be coated with
Temperature is 30 DEG C~40 DEG C.
3. according to the method described in claim 2, it is characterized in that, after freezing frozen semifinished product in step 3), so that freezing
The central temperature of drink semifinished product is -25~-20 DEG C, and surface temperature is -30~-25 DEG C.
4. according to the method described in claim 2, it is characterized in that, the chocolate coating with a thickness of 1.5mm~2.0mm.
5. a kind of frozen that the method as described in claim 2-4 is any is prepared.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710651390.2A CN109380576A (en) | 2017-08-02 | 2017-08-02 | A kind of chocolate coating of anti-embrittlement and its method for being coated with frozen |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710651390.2A CN109380576A (en) | 2017-08-02 | 2017-08-02 | A kind of chocolate coating of anti-embrittlement and its method for being coated with frozen |
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| CN109380576A true CN109380576A (en) | 2019-02-26 |
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| CN201710651390.2A Pending CN109380576A (en) | 2017-08-02 | 2017-08-02 | A kind of chocolate coating of anti-embrittlement and its method for being coated with frozen |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111084272A (en) * | 2019-12-30 | 2020-05-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Coating, ice cream and preparation method thereof |
| CN112715718A (en) * | 2020-12-25 | 2021-04-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Coated black pure fat chocolate, frozen beverage and preparation method |
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| CN112715716A (en) * | 2020-12-25 | 2021-04-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | White pure fat chocolate, frozen beverage and preparation method |
| CN112741185A (en) * | 2020-12-25 | 2021-05-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | Pigment composition for chocolate, blue mixed chocolate, frozen drink and preparation method |
| CN114642235A (en) * | 2022-04-13 | 2022-06-21 | 内蒙古蒙牛乳业（集团）股份有限公司 | Chocolate coating and preparation and coating method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111084272A (en) * | 2019-12-30 | 2020-05-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Coating, ice cream and preparation method thereof |
| CN112715718A (en) * | 2020-12-25 | 2021-04-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Coated black pure fat chocolate, frozen beverage and preparation method |
| CN112715719A (en) * | 2020-12-25 | 2021-04-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk-flavored pure fat chocolate, frozen beverage and preparation method |
| CN112715716A (en) * | 2020-12-25 | 2021-04-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | White pure fat chocolate, frozen beverage and preparation method |
| CN112741185A (en) * | 2020-12-25 | 2021-05-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | Pigment composition for chocolate, blue mixed chocolate, frozen drink and preparation method |
| CN114642235A (en) * | 2022-04-13 | 2022-06-21 | 内蒙古蒙牛乳业（集团）股份有限公司 | Chocolate coating and preparation and coating method thereof |
| CN114642235B (en) * | 2022-04-13 | 2024-02-13 | 内蒙古蒙牛乳业（集团）股份有限公司 | Chocolate coating and preparation and coating method thereof |
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