CN110839754A - Frozen beverage with chocolate and processed cheese double coatings and preparation method thereof - Google Patents
Frozen beverage with chocolate and processed cheese double coatings and preparation method thereof Download PDFInfo
- Publication number
- CN110839754A CN110839754A CN201911089238.5A CN201911089238A CN110839754A CN 110839754 A CN110839754 A CN 110839754A CN 201911089238 A CN201911089238 A CN 201911089238A CN 110839754 A CN110839754 A CN 110839754A
- Authority
- CN
- China
- Prior art keywords
- chocolate
- mass
- processed cheese
- layer
- slurry
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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- 238000000576 coating method Methods 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title abstract description 8
- 235000013361 beverage Nutrition 0.000 title description 12
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- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 37
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- 238000000034 method Methods 0.000 claims description 27
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 20
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- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 4
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- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 4
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- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 claims description 3
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- 229920001214 Polysorbate 60 Polymers 0.000 claims description 3
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- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 claims description 3
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 claims description 3
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 claims description 3
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- 239000001509 sodium citrate Substances 0.000 claims description 3
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 3
- 235000011083 sodium citrates Nutrition 0.000 claims description 3
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 3
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 3
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- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 3
- 238000002844 melting Methods 0.000 abstract description 19
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- 235000015243 ice cream Nutrition 0.000 description 18
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
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- 238000005422 blasting Methods 0.000 description 1
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Images
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
- 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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/325—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing 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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
Abstract
The invention provides a frozen drink and a preparation method thereof, wherein the frozen drink comprises the following components: a cake body; a chocolate layer covering at least part of the outer surface of the cake body; and a layer of processed cheese coating at least part of the outer surface of the chocolate layer. The frozen drink provided by the invention has a double-coating structure of processed cheese and chocolate, is rich in nutrition, excellent in flavor and mouthfeel, strong in stability, high in melting resistance and good in visual effect.
Description
Technical Field
The invention relates to the field of food. In particular, the invention relates to a frozen drink with a chocolate and processed cheese double coating and a preparation method thereof.
Background
The frozen beverage is a frozen product prepared by taking one or more of drinking water, sugar, dairy products, fruit products, bean products, edible oil and the like as main raw materials, adding or not adding food additives, and performing batching, sterilization and freezing. In recent years, some frozen drinks containing chocolate are introduced and are very popular.
Processed cheese, also called processed cheese, processed cheese or recombined cheese, is a product which is made by taking one or more natural cheeses with different maturity as main raw materials, grinding the raw materials and adding emulsifying salt, stabilizing agent and the like to melt the raw materials.
However, no frozen beverage having both a processed cheese coating and a chocolate coating has been found so far.
Disclosure of Invention
The present invention aims to solve at least to some extent at least one of the technical problems of the prior art. Therefore, the frozen beverage has the structure of the inner chocolate layer and the outer reproduced cheese layer, and has high nutritive value, excellent flavor and taste, strong stability, good melting resistance and good visual effect.
In one aspect of the invention, a frozen beverage is provided. According to an embodiment of the invention, the frozen drink comprises: a cake body; a chocolate layer covering at least part of the outer surface of the cake body; and a layer of processed cheese coating at least part of the outer surface of the chocolate layer. Therefore, the frozen beverage provided by the embodiment of the invention has a double-coating structure of the processed cheese and the chocolate, is rich in nutrition, excellent in flavor and taste and good in visual effect.
According to an embodiment of the present invention, the frozen beverage may further have the following additional technical features:
according to an embodiment of the invention, the raw materials of the processed cheese layer comprise: cream cheese, emulsifying salt, milk protein, stabilizer and optionally at least one of the following: banana peel pulp, cellulose, a water-retaining agent and a defoaming agent.
According to an embodiment of the invention, the milk protein is selected from at least one of casein, whey protein, milk protein and milk powder, preferably whey protein.
According to an embodiment of the invention, the water retaining agent is selected from at least one of potassium lactate, sodium lactate and glycerol, preferably potassium lactate.
According to an embodiment of the present invention, the emulsifying salt is selected from at least one of sodium hexametaphosphate, disodium hydrogenphosphate, sodium pyrophosphate, sodium tripolyphosphate, and sodium citrate, preferably sodium hexametaphosphate and disodium hydrogenphosphate.
According to an embodiment of the invention, the stabilizer is selected from at least one of carrageenan, locust bean gum, pectin and hydroxypropyl distarch phosphate, preferably carrageenan.
According to an embodiment of the invention, the antifoaming agent is selected from at least one of propylene glycol, tween 80, tween 20, tween 40 and tween 60, preferably propylene glycol and tween 80.
According to an embodiment of the invention, the raw material of the processed cheese layer comprises, based on the total mass of raw material of the processed cheese layer: 15-25 wt% cream cheese; 5-10 mass% of banana peel pulp; 5-10 mass% of whey protein powder; 5 to 10 mass% of cellulose; 1 to 6 mass% of potassium lactate; 1-4 mass% of carrageenan; 0.5 to 2 mass% of sodium hexametaphosphate; 0.5 to 1.5 mass% of disodium hydrogen phosphate; 0.5 to 1.2 mass% of propylene glycol; 0.5 to 1.2 mass% tween 80; and the balance water.
According to an embodiment of the invention, the raw material of the chocolate layer comprises chocolate, vegetable oil and optionally at least one of the following: xylo-oligosaccharide, gluconic acid-delta-lactone, curdlan and calcium alginate.
According to an embodiment of the invention, the chocolate layer raw material comprises, based on the total mass of the chocolate layer raw material: 70 to 80 mass% of chocolate; 10-15 mass% of xylooligosaccharide; 2-8 mass% of vegetable oil; 1-5 mass% of glucono-delta-lactone; 1-5 mass% of curdlan; and 1-5 mass% of calcium alginate.
In a further aspect of the invention, the invention provides a method of preparing a frozen drink as hereinbefore described. According to an embodiment of the invention, the method comprises: (1) respectively preparing the raw materials of the chocolate layer and the processed cheese layer into chocolate slurry and processed cheese slurry; (2) applying the chocolate mass to at least part of the outer surface of the cake so as to form the chocolate layer; and (3) applying the processed cheese slurry to at least part of the outer surface of the chocolate layer so as to form the processed cheese layer. Therefore, the frozen beverage obtained by the method provided by the embodiment of the invention has a double-coating structure of the processed cheese and the chocolate, is rich in nutrition, excellent in flavor and taste, strong in stability, good in melting resistance and good in visual effect.
According to an embodiment of the present invention, the step (2) further comprises: contacting the cake to which the chocolate mass has been applied with liquid nitrogen so as to solidify the chocolate mass, forming the chocolate layer.
According to an embodiment of the invention, the chocolate mass has a temperature of 40-45 ℃.
According to an embodiment of the present invention, the step (3) further includes: contacting the cake body to which the processed cheese slurry is applied with liquid nitrogen so as to solidify the processed cheese slurry to form the processed cheese layer.
According to an embodiment of the invention, the temperature of the processed cheese slurry is 45-50 ℃.
According to an embodiment of the invention, the chocolate mass is obtained by: adding the chocolate, the xylo-oligosaccharide, the gluconic acid-delta-lactone, the curdlan and the calcium alginate into a ball mill, pouring the completely melted vegetable oil while adding, and grinding for 30-50 minutes to obtain the chocolate slurry.
According to an embodiment of the invention, the processed cheese slurry is obtained by: mixing and crushing other raw materials except for emulsifying salts in the raw materials of the processed cheese slurry so as to obtain a mixed material; heating and sterilizing the mixed material to obtain a sterilized product; heating the sterilization treatment product to the emulsification treatment temperature, performing degassing treatment and then performing emulsification treatment to obtain an emulsification treatment product; and cooling the emulsified treatment product to obtain the processed cheese slurry.
According to the embodiment of the invention, the emulsification treatment is carried out by stirring for 3-4 hours at a temperature of 85-95 ℃ and a rotation speed of 30-35 rpm.
According to the embodiment of the invention, the cooling treatment is to cool the emulsified product to 45-50 ℃ in 20-30 minutes.
According to the embodiment of the invention, the heating treatment is carried out by stirring at a rotating speed of 2000-2500 rpm for 10-20 minutes at a temperature of 70-90 ℃.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Drawings
The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
figure 1 shows a schematic flow diagram for preparing a frozen drink according to one embodiment of the invention; and
figure 2 shows a schematic flow diagram for preparing a reconstituted cheese slurry according to one embodiment of the invention.
Detailed Description
The following describes embodiments of the present invention in detail. The following examples are illustrative only and are not to be construed as limiting the invention.
The present invention provides a frozen drink and a method for preparing the same, which will be described in detail below.
Frozen drink
In one aspect of the invention, a frozen beverage is provided. According to an embodiment of the invention, the frozen drink comprises: a cake body; a chocolate layer covering at least part of the outer surface of the cake body; and a layer of processed cheese which overlies at least part of the outer surface of the chocolate layer. Therefore, the frozen beverage provided by the embodiment of the invention has a double-coating structure of the processed cheese and the chocolate, is rich in nutrition, excellent in flavor and taste and good in visual effect.
According to an embodiment of the invention, the raw materials of the processed cheese layer comprise: cream cheese, emulsifying salt, milk protein, stabilizer and optionally at least one of the following: banana peel pulp, cellulose, a water-retaining agent and a defoaming agent.
At present, the raw material commonly used for preparing the processed cheese is enzyme-coagulated cheese, the texture is hard, the raw material is not easy to adhere to a chocolate layer when being coated, and the problem of poor uniformity such as over-thin or over-thick occurs. Furthermore, the inventors have found that cream cheese, which is a yogurt cheese that is used as a raw material for processed cheese, has a soft texture and good adhesiveness, is easily applied to a chocolate layer, and has a uniform thickness. The melting temperature is low, and the chocolate coating is not easy to damage when the melting point is reached. And moreover, the processed cheese layer is soft in taste due to the soft texture of the cream cheese, so that the phenomenon of over-hardness is avoided, and the processed cheese layer is popular with people. In addition, because the fat content in the cream cheese is higher, the melting resistance of the reproduced cheese layer is improved, the melting time is prolonged, and the frozen drink is endowed with stronger stability.
The primary cream cheese belongs to a semi-solid state, and can be changed into soluble cheese by the chemical action of later-stage emulsifying salt, and protein, stabilizer and the like are added again to prepare the processed cheese. In order to further improve the melting resistance of the processed cheese layer, banana peel pulp is added into the raw materials. Meanwhile, the water-retaining agent is added, so that the processed cheese layer has water-retaining property, and the mouthfeel can not be too hard after chewing. In addition, the flavor of the reproduced cheese layer can be influenced by freezing treatment, the conventional reproduced cheese layer is easy to be too hard after freezing (chewiness problem; the texture becomes rigid after storage at 18 ℃ below zero, so that the common cheese needs to be unfrozen at 0-4 ℃), and the problems can be effectively solved by adding banana peel pulp and a water-retaining agent, so that the flavor and the taste of the reproduced cheese layer are ensured. The addition of cellulose can improve the stability and solidification of the processed cheese layer. Stirring treatment is generally required in the process of preparing the processed cheese, bubbles are easily generated, and the conventional solution is to quickly degas feed liquid, but the bubbles cannot be completely eliminated. Moreover, the inventors have found that banana peels are rich in protein and fat, and are prone to foaming during processing. During the standing and maturing process of the solid processed cheese, air bubbles can rise to the surface of the processed cheese block, and a small part of the cheese block with the air bubbles is cut off. However, since the frozen drink coating layer needs to be applied in a liquid state, it is impossible to completely remove bubbles by a standing and cutting method as in the case of solid processed cheese, and the visual effect of the product is impaired. Further, the inventors added a defoaming agent to the raw materials in order to eliminate bubbles and impart an excellent visual effect to the product. Meanwhile, the emulsion has certain thickening and emulsifying properties, and the stability of the system is improved.
In addition, the frozen drink is easy to cause the phenomenon of slurry explosion when the slurry is coated on the cake body, namely, after the slurry is coated on the cake body, a bead-shaped cake body is exposed, the main reason is that the coating shrinks greatly when the coating is solidified, so that the coating on the surface of the coating is cracked, the coating releases heat when being cooled and solidified, the cooling and solidification are too fast, and the heat is only transferred to the surface of the cake body contacted with the coating, so that the cake body is heated and melted and is extruded from the cracked part. The inventor surprisingly finds that the raw material composition of the processed cheese layer can effectively avoid the phenomenon of pulp explosion and ensure the integrity of the coating. Meanwhile, the flavor of the processed cheese can be well released.
It should be noted that the types of emulsifying salt, milk protein, stabilizer, cellulose, water retention agent and defoaming agent are not strictly limited, and can be flexibly selected according to actual conditions.
According to an embodiment of the invention, the milk protein is selected from at least one of casein, whey protein, milk protein and milk powder, preferably whey protein. Thus, the texture of the coating of the processed cheese may be improved, unlike casein textures which are harder; meanwhile, the whey protein is added and then dissolved in the mouth to be fresh and cool.
According to an embodiment of the invention, the water retaining agent is selected from at least one of potassium lactate, sodium lactate and glycerol. The inventors have screened the preferred water-retaining agents described above among the many disclosed water-retaining agents that are effective in preventing the processed cheese layer from chewing too hard and not interfering with other characteristics of the processed cheese layer. Among them, potassium lactate is more effective.
According to an embodiment of the present invention, the emulsifying salt is selected from at least one of sodium hexametaphosphate, disodium hydrogenphosphate, sodium pyrophosphate, sodium tripolyphosphate, and sodium citrate. The inventors have conducted a large number of experiments to obtain the above-mentioned preferable emulsifying salt, whereby the calcium in the cream cheese can be effectively displaced, and the whole system is emulsified into a uniform and fine liquid state. Among them, sodium hexametaphosphate and disodium hydrogenphosphate are more effective.
According to an embodiment of the invention, the stabilizer is selected from at least one of carrageenan, locust bean gum, pectin and hydroxypropyl distarch phosphate. The inventor obtains the better stabilizer through a large number of experiments, so that the uniform emulsion can be solidified and molded, and the texture is smooth and the stability is good. Wherein, the effect of the carrageenan is better.
According to an embodiment of the invention, the antifoaming agent is selected from at least one of propylene glycol, tween 80, tween 20, tween 40 and tween 60. The inventors have made extensive experiments to obtain the above-mentioned preferable antifoaming agent, thereby eliminating bubbles and imparting excellent visual effects to the product. Wherein, the effect of the propylene glycol and the Tween 80 is better.
According to an embodiment of the invention, based on the total mass of the raw materials of the processed cheese layer, the raw materials of the processed cheese layer comprise: 15-25 wt% cream cheese; 5-10 mass% of banana peel pulp; 5-10 mass% of whey protein powder; 5 to 10 mass% of cellulose; 1 to 6 mass% of potassium lactate; 1-4 mass% of carrageenan; 0.5 to 2 mass% of sodium hexametaphosphate; 0.5 to 1.5 mass% of disodium hydrogen phosphate; 0.5 to 1.2 mass% of propylene glycol; 0.5 to 1.2 mass% tween 80; and the balance water. The inventor obtains the better proportion through a large number of experiments, and therefore, the obtained reproduced cheese has uniform layer tissue state; the integrity is good, and the slurry explosion phenomenon is not easy to occur; the mouthfeel is suitable in a frozen state, the phenomenon of too hard mouthfeel is not easy to occur, and the flavor of the processed cheese is well released; bubbles are not easy to appear; high stability and high resistance to melting.
According to an embodiment of the invention, the raw material of the chocolate layer comprises chocolate, vegetable oil and optionally at least one of the following: xylo-oligosaccharide, gluconic acid-delta-lactone, curdlan and calcium alginate. The inventors have found that glucono-delta-lactone, curdlan and calcium alginate act as stabilisers and coagulants to ensure that the chocolate coating forms a hard crust. Meanwhile, the inventor unexpectedly finds that the melting point of chocolate can be improved by adopting the raw materials, so that the chocolate is still in a hard solid state when the processed cheese pulp is coated and hung, and the melting is avoided, thereby forming a uniform and complete chocolate layer and a processed cheese layer.
According to an embodiment of the invention, the chocolate layer raw material comprises, based on the total mass of the chocolate layer raw material: 70 to 80 mass% of chocolate; 10-15 mass% of xylooligosaccharide; 2-8 mass% of vegetable oil; 1-5 mass% of glucono-delta-lactone; 1-5 mass% of curdlan; and 1-5 mass% of calcium alginate. The inventor obtains the above excellent chocolate raw material composition through a large number of experiments, so that the hardness and the melting point of the chocolate layer can be effectively improved, the chocolate layer is still in a hard solid state when the processed cheese pulp is coated and hung, and the melting is avoided, so that a uniform and complete chocolate layer and a processed cheese layer are formed.
The cake body composition is not strictly limited, and the conventional frozen drink cake body composition in the field can be adopted, and is flexibly selected according to the actual situation. According to a particular embodiment of the invention, the cake comprises: 5-10 mass% of white granulated sugar, 2-8 mass% of anhydrous cream, 2-8 mass% of edible vegetable oil, 5-10 mass% of skim milk powder, 1-5 mass% of maltodextrin, 1-5 mass% of high fructose syrup, 1-5 mass% of acetylated distarch adipate, 0.05-0.2 mass% of sodium carboxymethylcellulose, 0.05-0.1 mass% of guar gum, 0.04-0.1 mass% of citric acid, 0.01-0.08 mass% of locust bean gum, 0.01-0.05 mass% of kappa carrageenan, and water supplementing to 100%. Therefore, the cake body is endowed with better flavor, mouthfeel, stability and nutritive value, and meanwhile, the cake body can be prevented from melting when chocolate and processed cheese are coated and hung, and the integrity of the cake body is kept.
Method for preparing frozen beverage
In another aspect of the invention, the invention provides a method of preparing a frozen drink as described above. According to an embodiment of the invention, referring to fig. 1, the method comprises:
s100 preparing chocolate paste and processed cheese paste
In this step, the raw material of the chocolate layer and the raw material of the processed cheese layer are prepared into chocolate mass and processed cheese mass, respectively.
According to an embodiment of the invention, the chocolate mass is obtained by: adding chocolate, xylo-oligosaccharide, gluconic acid-delta-lactone, curdlan and calcium alginate into a ball mill, pouring completely melted vegetable oil while adding, and grinding for 30-50 minutes to obtain chocolate slurry. The material was refined by grinding and dissolved in vegetable oil to obtain a uniform chocolate mass.
According to an embodiment of the invention, referring to fig. 2, a processed cheese slurry is obtained by:
s110 mixing and pulverizing treatment
In this step, the raw materials of the processed cheese slurry, except for the emulsifying salt, are mixed and pulverized to obtain a mixed material. Therefore, the materials are uniformly dispersed, and the subsequent emulsion reaction is conveniently and fully carried out.
S120 heating and sterilizing treatment
In this step, the mixed material is subjected to heating and sterilization treatment to obtain a sterilization-treated product. Thereby, the harmful bacteria are effectively killed.
According to the embodiment of the invention, the heating treatment is carried out by stirring at 2000-2500 rpm for 10-20 minutes at 70-90 ℃. Therefore, the materials are melted to form uniform mixed liquid.
S130 degassing and emulsifying treatment
In this step, the sterilization-treated product is heated to the temperature of the emulsification treatment, and the emulsification treatment is carried out after the degassing treatment, so as to obtain the emulsification-treated product. Degassing the material can avoid bubbles. The materials are emulsified so as to replace calcium in the cheese, and a uniform and fine emulsion is formed.
According to the embodiment of the invention, the emulsification treatment is carried out by stirring for 3-4 hours at a temperature of 85-95 ℃ and a rotation speed of 30-35 rpm. Therefore, calcium in the cheese can be fully replaced to form uniform and fine emulsion. Meanwhile, the generation of bubbles is reduced by controlling the stirring rotating speed.
S140 Cooling treatment
In this step, the emulsified treatment product is subjected to a cooling treatment to obtain a processed cheese slurry. Thereby, to cool to form a processed cheese.
According to the embodiment of the invention, the cooling treatment is to cool the emulsified product to 45-50 ℃ in 20-30 minutes. Therefore, the processed cheese layer is prevented from being excessively emulsified, so that the processed cheese layer is not easy to coat and chew in the mouth due to excessively hard texture.
S200 Forming the chocolate layer
In this step, a chocolate mass is applied to at least part of the outer surface of the biscuit body so as to form a chocolate layer.
According to an embodiment of the present invention, step S200 further includes: the biscuit to which the chocolate mass is applied is brought into contact with liquid nitrogen so as to solidify the chocolate mass, forming a chocolate layer. Under the action of liquid nitrogen, the pulp can be rapidly cooled and solidified to form a solid chocolate layer, so that the processed cheese pulp can be conveniently coated and hung subsequently. Meanwhile, the melting of the inner cake body can be reduced.
According to an embodiment of the invention, the temperature of the chocolate mass is 40-45 ℃. Under the condition, the chocolate paste can be ensured to be in a liquid state, so that the chocolate paste is convenient to coat and hang, and the melting of an internal cake body caused by overhigh temperature can be avoided.
S300 Forming a layer of processed cheese
In this step, a processed cheese slurry is applied to at least part of the outer surface of the chocolate layer so as to form a processed cheese layer.
According to an embodiment of the present invention, step S300 further includes: the cake with the applied processed cheese slurry was contacted with liquid nitrogen to solidify the processed cheese slurry to form a processed cheese layer. Under the action of liquid nitrogen, the pulp can be rapidly solidified by cooling to form a solid reproduced cheese layer. At the same time, melting of the inner chocolate layer can be avoided.
According to the embodiment of the invention, the temperature of the processed cheese slurry is 45-50 ℃. Under the temperature, the processed cheese slurry can be ensured to be in a liquid state, so that the processed cheese slurry is convenient to coat and hang, and the phenomenon that the chocolate layer inside is melted due to overhigh temperature can be avoided.
It will be appreciated by those skilled in the art that the features and advantages described above in relation to the frozen drink apply equally to the method of preparing a frozen drink and will not be described in detail here.
The scheme of the invention will be explained with reference to the examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the invention only and should not be taken as limiting the scope of the invention. The examples, where specific techniques or conditions are not indicated, are to be construed according to the techniques or conditions described in the literature in the art or according to the product specifications. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
Examples 1 to 4
In this example, ice cream was prepared as follows:
1. preparation of ice cream body
① Dry mixing 7% white granulated sugar, 5% anhydrous butter, 5% edible vegetable oil, 9% skimmed milk powder, 3% maltodextrin, 2% high fructose corn syrup, 2.2% acetylated distarch adipate, 0.1% sodium carboxymethylcellulose, 0.07% guar gum, 0.06% citric acid, 0.04% locust bean gum, and 0.03% kappa carrageenan, adding 50 deg.C water to 100%, and stirring for 50 min.
② sterilizing, taking out the slurry, heating in 95 deg.C hot water bath for 2min, and sterilizing while stirring with a stirrer.
③ homogenizing, cooling the slurry to 45 deg.C in a cold water tank, pouring into a sterilized homogenizer, and homogenizing at 300-400bar for 1 time while stirring to prevent oil droplets floating.
④ quenching, namely placing the homogenized slurry into a brine bath, and quenching and cooling to 2-6 ℃.
⑤ aging, placing the slurry into a refrigerator at 4 deg.C, standing and aging for 4-8 h.
⑥ freezing, and molding, wherein the method comprises pouring aged slurry into a freezing machine, stirring, cooling, observing the slurry state, controlling the expansion rate at about 80%, discharging at about-3 deg.C after the slurry is uniformly aerated, soaking in ice cream embryo mold, scraping the surface to flat, and ensuring the slurry to be completely filled up to avoid large gap, and then soaking the mold in-30 deg.C salt water bath, and inserting ice cream stick.
⑦ demoulding, taking out the mould after 10min, heating the outside of the mould with tap water, quickly taking out the ice cream cake body, and refrigerating and preserving in a freezer.
2. Preparation of chocolate layer slurry
Adding chocolate block, xylo-oligosaccharide, gluconic acid-delta-lactone (stabilizing and coagulating agent), curdlan (coagulating agent), and calcium alginate (coagulating agent) into a ball mill, and pouring completely melted vegetable oil while adding. The grinding time is 30-50 min.
3. Preparation of a reconstituted cheese layer slurry
Raw materials: cream cheese, drinking water, banana peel pulp, whey protein powder, potassium lactate, cellulose, sodium hexametaphosphate, disodium hydrogen phosphate, carrageenan, propylene glycol and tween 80.
① mixing (except for emulsifying salts sodium hexametaphosphate and disodium hydrogen phosphate), and grinding:
mixing cream cheese, banana peel pulp, whey protein powder and the like, and crushing for: 10min, rotating speed: 2000-2500 rmp;
② heating and sterilizing:
the temperature is raised to 80 ℃, the rotating speed is still 2000-2500 rmp, and the temperature is kept for 15 min. And then carrying out UHT (ultra high temperature) instantaneous sterilization at the temperature of 140-145 ℃ for 3-5 min.
③ degassing and cooling:
the temperature is raised to 90 + -5 deg.C and the gas is rapidly degassed.
④ adding emulsifying salts sodium hexametaphosphate and disodium hydrogen phosphate for emulsification:
the temperature is raised to 90 +/-5 ℃, the stirring speed is 30-35 rmp, and the emulsifying time is 3.5-4 h.
⑤ pouring the processed cheese into a coating tank, rapidly cooling to 45-50 deg.C in 20-30 min, and stirring to prevent local uneven cooling.
4. The slurry hanging process comprises the following steps:
firstly, quickly immersing an ice cream cake body into chocolate slurry with the temperature of 40-45 ℃, then passing through liquid nitrogen, and coating an ice shell;
secondly, rapidly immersing the ice cream with the chocolate ice crust into the processed cheese slurry (45-50 ℃) to form a processed cheese coating, taking out the processed cheese coating, passing through liquid nitrogen, and coating the ice crust.
5. The packaging process comprises the following steps:
after the outer layer is completely frozen, the package is placed in a freezing storage at (-22 ℃).
The composition and preparation process parameters of the chocolate layer slurry are shown in table 1 and the composition of the processed cheese layer slurry is shown in table 2.
TABLE 1 chocolate layer slurry composition
| Name (R) | Example 1 | Example 2 | Example 3 | Example 4 |
| Chocolate block | 78％ | 74％ | 77％ | 74％ |
| Xylo-oligosaccharide | 10％ | 15％ | 12％ | 13％ |
| Vegetable oil | 4％ | 4％ | 6％ | 4％ |
| Glucono-delta-lactone | 3％ | 4％ | 2％ | 3％ |
| Must right glue | 3％ | 2％ | 2％ | 4％ |
| Calcium alginate | 2％ | 1％ | 1％ | 2％ |
| Grinding time of the process | 40min | 30min | 50min | 40min |
| Coating temperature | 40℃ | 42℃ | 45℃ | 44℃ |
TABLE 2 composition of the reconstituted cheese layer slurry
Comparative example 1
Ice cream was prepared according to the method of example 1, characterized in that cream cheese was replaced by cheddar cheese.
Comparative example 2
Ice cream was prepared according to the method of example 1, characterized in that sodium hexametaphosphate and disodium hydrogenphosphate were replaced by propylene glycol fatty acid ester and propylene glycol fatty acid ester, respectively.
Comparative example 3
Ice cream was prepared according to the method of example 1, characterized in that propylene glycol was added in an amount of 2%.
Comparative example 4
Ice cream was prepared according to the method of example 1, characterized in that the banana peel pulp was added in an amount of 15%.
Comparative example 5
Ice cream was prepared according to the method of example 1, characterized in that potassium lactate was added in an amount of 0.5%.
Comparative example 6
Ice cream was prepared according to the method of example 1, characterized in that potassium lactate was replaced by sodium lactate and glycerol.
Comparative example 7
Ice cream was prepared according to the method of example 1, characterized in that curdlan and calcium alginate were not added.
Example 5
The ice creams obtained in examples 1 to 4 and comparative examples 1 to 7 were evaluated according to the following evaluation indexes:
(1) coating thickness: when the coating is measured by a steel ruler, the coating is too thick when the thickness of the coating exceeds 1 mm; when the coating is less than 0.5mm, it is too thin; when the thickness of the coating is between 0.5 and 1mm, the thickness of the coating is just the same.
(2) Coating and slurry blasting: and respectively coating 10 times of coatings, wherein the slurry is treated as the slurry explosion as long as 1 time of slurry explosion is carried out.
(3) Flavor release and chewiness determination: please refer to 50 experienced researchers to evaluate the flavor, taste and texture of the ice cream coating (the judgment is that both the flavor of the processed cheese and the flavor of the chocolate are well released, the scores are 0-10 respectively, the higher the score is, the better the release effect is, wherein the flavors of the chocolate and the processed cheese are well released only at 8 or more scores), and if the evaluation is equal to or greater than 40 persons (the scores are greater than or equal to 8 scores), the evaluation is judged to be the same.
(4) The damage degree of the cake body: 10 frozen ice cream were taken and peeled off the crust of the cheese coating. If the shape of the cake can be visually observed, the damage is the damage; the damage which is difficult to be observed by naked eyes is not damaged.
(5) And (3) the bubble condition of the processed cheese layer: 5-10 bubbles appear, which can be defined as more bubbles; more than 10 bubbles appear, and many bubbles appear; bubbles appear in the range of 1-5, with a small amount of bubbles.
The results are shown in Table 3. It can be seen that, compared with the comparative examples, the chocolate layer and the processed cheese layer of the ice cream obtained in examples 1 to 4 are uniform and appropriate in thickness, no popping phenomenon occurs, almost no bubbles occur in the processed cheese layer on the outer layer, the flavor is released, the chewiness is good, the melting resistance is good, and the melting time is long. Among these, the embodiment 2 has the best overall effect.
TABLE 3 evaluation of quality
Table 3 (continuation)
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (10)
1. A frozen drink, comprising:
a cake body;
a chocolate layer covering at least part of the outer surface of the cake body; and
a layer of processed cheese coating at least part of the outer surface of the chocolate layer.
2. A frozen drink according to claim 1, characterised in that the raw materials of the processed cheese layer comprise: cream cheese, emulsifying salt, milk protein, stabilizer and optionally at least one of the following: banana peel pulp, cellulose, a water-retaining agent and a defoaming agent.
3. A frozen drink according to claim 1, characterized in that the milk protein is selected from at least one of casein, whey protein, milk protein and milk powder, preferably whey protein;
optionally, the water retaining agent is selected from at least one of potassium lactate, sodium lactate and glycerol, preferably potassium lactate;
optionally, the emulsifying salt is selected from at least one of sodium hexametaphosphate, disodium hydrogen phosphate, sodium pyrophosphate, sodium tripolyphosphate, and sodium citrate, preferably sodium hexametaphosphate and disodium hydrogen phosphate;
optionally, the stabilizer is selected from at least one of carrageenan, locust bean gum, pectin and hydroxypropyl distarch phosphate, preferably carrageenan;
optionally, the antifoaming agent is selected from at least one of propylene glycol, tween 80, tween 20, tween 40 and tween 60, preferably propylene glycol and tween 80.
4. A frozen drink according to claim 1, characterized in that the raw material of the processed cheese layer comprises, based on the total mass of raw material of the processed cheese layer:
15-25 wt% cream cheese;
5-10 mass% of banana peel pulp;
5-10 mass% of whey protein powder;
5 to 10 mass% of cellulose;
1 to 6 mass% of potassium lactate;
1-4 mass% of carrageenan;
0.5 to 2 mass% of sodium hexametaphosphate;
0.5 to 1.5 mass% of disodium hydrogen phosphate;
0.5 to 1.2 mass% of propylene glycol;
0.5 to 1.2 mass% tween 80; and
the balance of water.
5. A frozen drink according to claim 1, characterized in that the raw materials of the chocolate layer comprise chocolate, vegetable oil and optionally at least one of the following: xylo-oligosaccharide, gluconic acid-delta-lactone, curdlan and calcium alginate.
6. A frozen drink according to claim 1, characterized in that the chocolate layer raw material comprises, based on the total mass of the chocolate layer raw material:
70 to 80 mass% of chocolate;
10-15 mass% of xylooligosaccharide;
2-8 mass% of vegetable oil;
1-5 mass% of glucono-delta-lactone;
1-5 mass% of curdlan; and
1-5% by mass of calcium alginate.
7. A method for preparing the frozen drink according to any one of claims 1 to 6, comprising:
(1) respectively preparing the raw materials of the chocolate layer and the processed cheese layer into chocolate slurry and processed cheese slurry;
(2) applying the chocolate mass to at least part of the outer surface of the cake so as to form the chocolate layer; and
(3) applying the processed cheese slurry to at least part of the outer surface of the chocolate layer so as to form the processed cheese layer.
8. The method of claim 7, wherein step (2) further comprises:
contacting the cake to which the chocolate mass has been applied with liquid nitrogen so as to solidify the chocolate mass, forming the chocolate layer;
optionally, the temperature of the chocolate mass is 40-45 ℃;
optionally, step (3) further comprises:
contacting the cake body to which the processed cheese slurry is applied with liquid nitrogen so as to solidify the processed cheese slurry to form the processed cheese layer,
optionally, the temperature of the processed cheese slurry is 45-50 ℃.
9. The method according to claim 7, wherein the chocolate mass is obtained by:
adding the chocolate, the xylo-oligosaccharide, the gluconic acid-delta-lactone, the curdlan and the calcium alginate into a ball mill, pouring the completely melted vegetable oil while adding, and grinding for 30-50 minutes to obtain the chocolate slurry.
10. The method of claim 7, wherein the processed cheese slurry is obtained by:
mixing and crushing other raw materials except for emulsifying salts in the raw materials of the processed cheese slurry so as to obtain a mixed material;
heating and sterilizing the mixed material to obtain a sterilized product;
heating the sterilization treatment product to the emulsification treatment temperature, performing degassing treatment and then performing emulsification treatment to obtain an emulsification treatment product; and
cooling the emulsified treatment product to obtain the reproduced cheese slurry;
optionally, the emulsification treatment is carried out by stirring for 3-4 hours at the temperature of 85-95 ℃ and the rotating speed of 30-35 rpm;
optionally, the cooling treatment is to cool the emulsified treatment product to 45-50 ℃ in 20-30 minutes;
optionally, the heat treatment is stirring at a rotation speed of 2000-2500 rpm at a temperature of 70-90 ℃ for 10-20 minutes.
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