CN112715718A - Coated black pure fat chocolate, frozen beverage and preparation method - Google Patents
Coated black pure fat chocolate, frozen beverage and preparation method Download PDFInfo
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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
- 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
- A23G1/305—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
-
- 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
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention belongs to the technical field of frozen food processing, and particularly relates to black pure fat chocolate for coating and hanging, a frozen beverage and a preparation method. The black pure fat chocolate for coating comprises the following components in percentage by mass, 22.5-35.5% of sweetener; 15-25% of cocoa powder; cocoa mass 25-35%; 15-25% of anhydrous cream; 0.6 to 1.0 percent of emulsifier; wherein the sweetener is a mixture of white granulated sugar, maltodextrin and aspartame. The invention breaks through the conventional idea of adjusting chocolate cracking by starting from the emulsifier, starts from the sweetener for the first time, finds that the cracking and bubble conditions of the coated pure fat chocolate can be effectively avoided by the matching action between the specific sweetener and other components, and also finds that the black pure fat chocolate has fine and smooth mouthfeel, moderate sweetness and bitter taste, and neat, smooth and glossy surface of the coated frozen beverage.
Description
Technical Field
The invention belongs to the technical field of frozen food processing, and particularly relates to black pure fat chocolate for coating and hanging, a frozen beverage and a preparation method.
Background
Chocolate is a common leisure food in daily life, and has fine and popular taste. Chocolate foods are very diverse in types, including dark chocolate, white chocolate, colored chocolate, filled chocolate, dried fruit chocolate, and the like. The black chocolate is sweet and slightly bitter in taste, and can improve the level of antioxidants of organisms due to the pharmacological action of the black chocolate on human bodies, so that the black chocolate is beneficial to preventing cardiovascular diseases and diabetes, and has the effects of stimulating brains to secrete endorphins, relieving pressure, eliminating depression, and the like, so that the black chocolate is more and more favored by people.
Currently, the dark pure fat chocolate on the market for ice cream coating causes many problems, such as: the chocolate tastes bitter, bubbles are formed on the surface of a product after coating, and the chocolate is easy to crack; these problems can bring the quality hidden danger for the product, reduce consumer's experience sense, and the return purchasing power is relatively poor etc..
In order to solve the problems, the prior art mostly starts with an emulsifier in a chocolate formula, and the problems of easy cracking and bubbles on the surface of the chocolate after coating are solved by adjusting and compounding the emulsifier formula. In addition, all manufacturers of frozen drinks buy pure fat chocolate, and the chocolate is melted after being bought, so that the glossiness of the coated product is poor due to temperature change. Therefore, the development of black pure fat chocolate which is suitable for coating and hanging and has fine mouthfeel, moderate sweetness and bitter matching, neat and smooth surface of the coated and hung frozen drink and no bubble and crack is urgently needed.
Disclosure of Invention
Therefore, the technical problem to be solved by the invention is to overcome the defects that the black pure fat chocolate in the prior art is bitter in taste, bubbles exist on the surface of a product after coating, the chocolate is easy to crack and the like, so that the black pure fat chocolate, the frozen beverage and the preparation method are provided.
Therefore, the invention provides the following technical scheme:
the invention provides a black pure fat chocolate formula, which comprises the following components:
22.5 to 35.5 percent of sweetener;
15-25% of cocoa powder;
cocoa mass 25-35%;
15-25% of anhydrous cream;
0.6 to 1.0 percent of emulsifier;
wherein the sweetener is a mixture of white granulated sugar, maltodextrin and aspartame.
Optionally, the black pure fat chocolate provided by the invention comprises the following components in percentage by mass: 20-30% of white granulated sugar; 1.4 to 2.7 percent of maltodextrin; 15-25% of cocoa powder; cocoa mass 25-35%; 15-25% of anhydrous cream; 0.15-0.28% of aspartame; 0.6 to 1.0 percent of emulsifier.
Optionally, the emulsifier is at least one selected from phospholipid and glyceryl monostearate.
The preparation method of the black pure fat chocolate size is a conventional method, and specifically comprises the following steps:
1) raw material treatment: grinding the sweetener, and then uniformly mixing the cocoa powder and the sweetener to prepare a mixed material 1;
2) heating cocoa liquid and anhydrous butter to 64-75 deg.C, keeping the temperature for 4-6h (melting completely), adding emulsifier, mixing, and cooling to 37-41 deg.C to obtain mixed liquid 2;
3) mixing the mixed material 1 and the mixed material liquid 2, and then introducing the mixture into a refiner for fine grinding for 5-11h to prepare material liquid 3; fineness: 25-35 um.
The invention also provides a frozen beverage, which comprises a core material and a chocolate coating coated on the surface of the core material, wherein the chocolate coating is prepared from the black pure fat chocolate for coating.
The invention also provides a preparation method of the frozen beverage, and before coating, the black pure fat chocolate is subjected to vacuum degassing treatment.
Specifically, the vacuum degassing device shown in fig. 1 can be used for degassing, and comprises a chocolate heating tank 1 and a vacuumizing tank 2, wherein a vacuum valve port 3 is communicated with one side of the vacuumizing tank 2 and is used for vacuumizing the device. A stirring mechanism 4 is arranged in the chocolate heating groove 1 and is used for stirring the materials in the chocolate heating groove. A heating interlayer 5 is arranged outside the chocolate heating tank 1, one side of the heating interlayer 5 is communicated with a water inlet 6, and the other side of the heating interlayer 5 is communicated with a water inlet 7; hot water is introduced into the heating interlayer 5 through the water inlet 6 in the temperature rising process, and cooling water after heat exchange is discharged from the water inlet 7; in the cooling process, ice water is introduced into the heating interlayer 5 through the water inlet 6, and the warm water after heat exchange is discharged from the water inlet 7.
The black pure fat chocolate degassing equipment can adjust the temperature of chocolate, and can better discharge gas in the chocolate along with the temperature fluctuation, stirring and vacuumizing.
Optionally, in the vacuum degassing treatment step, the vacuum degree is controlled to be 0.05-0.07MPa, stirring is carried out for 1 time every 1-2 hours, stirring is carried out for 20-40min every time, the rotating speed is 20-40rpm, and the degassing time is 4-6 hours;
preferably, the stirring process is carried out by heating and then cooling, wherein the temperature is increased from 34-40 ℃ to 60-66 ℃ within 10-20min, and then is reduced from 60-66 ℃ to 34-40 ℃ within 10-20 min.
Optionally, before coating, the core material is subjected to step freezing treatment and liquid nitrogen surface treatment.
Optionally, in the step freezing treatment step, the raw materials are quickly frozen for 20-40min at-36 ℃ to-40 ℃ and then quickly frozen for 5-15min at-22 ℃ to-28 ℃;
the liquid nitrogen surface treatment time is 10-20 s.
Optionally, the coating temperature is 32-42 ℃, and the coating time is 6-18 s.
Optionally, drying the coated product in a cold air tunnel at 6-10 deg.C for 1-3 min.
The frozen drink core used in the invention has a conventional composition, and for example, may include: 5-15% of white granulated sugar, 2-10% of maltose syrup, 3-12% of milk powder, 1-8% of cream, 3-12% of vegetable oil, 0.3-1% of stable emulsifier (carrageenan, locust bean gum, xanthan gum and monoglyceride), 0.1-0.8% of food essence and the balance of water;
the preparation method of the frozen beverage base material comprises the steps of mixing, homogenizing, sterilizing, cooling, aging and the like, wherein the homogenizing step comprises the following steps: the homogenization temperature is 65-75 ℃, the homogenization pressure is 130-150bar, the primary pressure is 80% (104-120bar), and the secondary pressure is 20% (24-30 bar). And (3) sterilization: using traditional sterilization process, keeping the temperature at 80-85 deg.C for 10-15 min; using pasteurization process, at 90-105 deg.C, and keeping the temperature for 30-60 s. The aging temperature of the aging step is 0-4 ℃, and the aging time is 2-48 hours.
The technical scheme of the invention has the following advantages:
1. the black pure fat chocolate for coating comprises the following components in percentage by mass, 22.5-35.5% of sweetener; 15-25% of cocoa powder; cocoa mass 25-35%; 15-25% of anhydrous cream; 0.6 to 1.0 percent of emulsifier; wherein the sweetener is a mixture of white granulated sugar, maltodextrin and aspartame. The invention breaks through the conventional idea of adjusting chocolate cracking by starting from the emulsifier, starts from the sweetener for the first time, finds that the cracking and bubble conditions of the coated pure fat chocolate can be effectively avoided by the matching action between the specific sweetener and other components, and also finds that the black pure fat chocolate has fine and smooth mouthfeel, moderate sweetness and bitter taste, and neat, smooth and glossy surface of the coated frozen beverage.
The black pure fat chocolate for coating can further improve the taste of the black pure fat chocolate by adjusting the using amount of each component, and avoid cracking and bubbles.
The black pure fat chocolate for coating and hanging provided by the invention can enable the taste of the product to be finer and smoother through the selection of the emulsifier, and further reduce the phenomena of bubbles and cracking after coating and hanging.
2. According to the preparation method of the frozen drink provided by the invention, before coating, the black pure fat chocolate is subjected to degassing treatment. When the chocolate paste is prepared, air mixed in the grinding process is discharged, and generation and cracking of bubbles after coating can be effectively avoided.
According to the preparation method of the frozen drink, the air in the chocolate paste can be effectively discharged by limiting the specific parameters in the vacuum degassing process, particularly by adopting a mode of firstly carrying out gradient temperature rise and then carrying out gradient temperature drop. The reason is that the chocolate slurry is viscous, the air removal efficiency is limited in the conventional method, and the specific method is adopted for vacuum degassing, so that the air removal efficiency can be greatly improved, and the generation of bubbles and cracking after coating can be avoided.
According to the preparation method of the frozen drink, before coating, the core material is subjected to step freezing treatment and liquid nitrogen surface treatment, and specific parameters of the step freezing treatment are further limited, so that ice crystals can be prevented from being generated on the surface of the core material of the frozen drink, and cavities or depressions formed after the ice crystals are melted when chocolate is coated can be avoided.
According to the preparation method of the frozen drink provided by the invention, the coated product is dried through a cold air tunnel, the drying temperature is 6-10 ℃, and the time is 1-3 min. The production process of the traditional process has no drying process, and mainly because the chocolate is naturally solidified along with the temperature reduction of the frozen drink after the frozen drink is coated on the chocolate, the black pure fat chocolate prepared by the invention has slower temperature conduction, and if the natural solidification needs longer time, the chocolate is easy to melt the frozen drink in the chocolate, so that the gas in the frozen drink overflows and then reacts on the chocolate, bubbles or chocolate rupture phenomena exist on the surface of the chocolate, and the problems can be well solved after the drying process is added.
According to the preparation method of the frozen drink, the degassing equipment provided by the invention is adopted to degas black pure fat chocolate under the condition of temperature fluctuation, the degassing equipment can control the temperature, the temperature is stirred in the processes of heating and cooling, the natural overflow of gas can be accelerated, the gas in the pure fat chocolate can be discharged more easily by matching with vacuum pumping, the purpose of degassing is achieved, and the surface of a product is smoother on the aspect of a subsequent coating process.
3. The frozen beverage provided by the invention finally produces a product meeting the requirements through the synergistic effect of the formula, the process and the equipment, has smooth surface, no bubbles, fine and smooth mouthfeel, no obvious granular feeling, perfect match of sweet feeling and bitter feeling, is more easily accepted by consumers and has high likability.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.
FIG. 1 is a schematic diagram of a degasser used in accordance with an embodiment of the present invention;
reference numerals:
in the figure, 1-chocolate heating tank; 2-vacuum-pumping groove; 3-vacuum valve port; 4-a stirring mechanism; 5-heating the interlayer; 6-water inlet; 7-water inlet and outlet.
Detailed Description
The following examples are provided to further understand the present invention, not to limit the scope of the present invention, but to provide the best mode, not to limit the content and the protection scope of the present invention, and any product similar or similar to the present invention, which is obtained by combining the present invention with other prior art features, falls within the protection scope of the present invention.
The examples do not show the specific experimental steps or conditions, and can be performed according to the conventional experimental steps described in the literature in the field. The reagents or instruments used are not indicated by manufacturers, and are all conventional reagent products which can be obtained commercially.
Example 1
The embodiment provides a frozen drink, which comprises a core material and a black pure fat chocolate coating coated on the surface of the core material, wherein,
(1) the pure fat dark chocolate formula comprises the following components: comprises 27kg of white granulated sugar; 2kg of maltodextrin; 20kg of cocoa powder; 30kg of cocoa liquid; 20kg of anhydrous cream; 0.2kg of aspartame; 0.3kg of phospholipid; 0.5kg of polyglycerol polyricinoleate.
(2) The process flow for preparing the black pure fat chocolate comprises the following steps: raw material treatment, mixing, fine grinding, cooling and degassing, and specifically comprises the following steps:
1) grinding white granulated sugar into powder, and then uniformly mixing cocoa powder, maltodextrin, aspartame and white granulated sugar powder to prepare a mixed material 1;
2) heating cocoa liquid blocks and anhydrous cream to 70 ℃, preserving heat for 5h (completely melting), then adding phospholipid and polyglycerol polyricinoleate, uniformly mixing, and cooling to 40 ℃ to prepare mixed feed liquid 2;
3) mixing the mixed material 1 and the mixed material liquid 2, and transferring the mixture into a refiner for refining for 8 hours to prepare material liquid 3; fineness: 28 um;
4) degassing was carried out using the apparatus shown in FIG. 1: placing the feed liquid 3 into special equipment for degassing treatment; degassing for 5 h; the specific parameters in the degassing process are as follows:
a vacuum degree is 0.06 MPa;
b, stirring: 1 time after 1.5h, 50min each time, 30 r/min;
c, temperature control: the temperature is kept at 37 ℃; raising the temperature from 37 ℃ to 55 ℃ within 25min before stirring; then the temperature is reduced from 55 ℃ to 37 ℃ within 25 min.
(3) Production of frozen beverage
1) Preparing frozen beverage feed liquid by adopting a conventional sliced frozen beverage formula;
the core material comprises the following components in 100 kg: 10kg of white granulated sugar, 3kg of maltose syrup, 8kg of milk powder, 3kg of cream, 8kg of vegetable oil, 0.42kg of stable emulsifier (carrageenan 0.02kg, locust bean gum 0.15kg, xanthan gum 0.05kg and monoglyceride 0.2kg), 0.5kg of food essence, and the balance of water.
The preparation method comprises the following steps: the preparation method of the frozen beverage base material comprises the steps of mixing, homogenizing, sterilizing, cooling and aging. Wherein, homogenizing: the homogenization temperature is 75 deg.C, the homogenization pressure is 150bar, the primary pressure is 80% (120bar), and the secondary pressure is 20% (30 bar). And (3) sterilization: a pasteurization process is used, the temperature is 90 ℃, and the temperature is kept for 60 s. The aging temperature of the aging step is 4 ℃, and the aging time is 8 hours
2) Freezing the feed liquid of the frozen drink: the outlet temperature is-8 ℃, and the expansion rate is 20 percent;
3) freezing by adopting a step freezing method: quick-freezing at-38 deg.C for 30min, and then quick-freezing at-25 deg.C for 10 min;
4) treating the surface of the core material of the frozen beverage by using liquid nitrogen: immersing the frozen drink slices into liquid nitrogen for 15 s;
5) coating degassed pure fat black chocolate: the coating temperature is 37 ℃; the time is 12 s;
6) putting the coated film into a cold air tunnel for drying treatment: the temperature is 8 ℃, and the time is 2 min;
7) the time from the packaging of the frozen beverage after being dried to the warehousing is controlled to be less than or equal to 15 min.
Example 2
The embodiment provides a frozen drink, which comprises a core material and a black pure fat chocolate coating coated on the surface of the core material, wherein,
(1) the pure fat dark chocolate formula comprises the following components: comprises 31.15kg of white granulated sugar; 2.7kg of maltodextrin; 15kg of cocoa powder; 25kg of cocoa liquor; 25kg of anhydrous cream; 0.15kg of aspartame; 0.2kg of phospholipid; 0.8kg of polyglycerol polyricinoleate.
(2) The process flow for preparing the black pure fat chocolate comprises the following steps: raw material treatment, mixing, fine grinding, cooling and degassing, and specifically comprises the following steps:
1) grinding white granulated sugar into powder, and then uniformly mixing cocoa powder, maltodextrin, aspartame and white granulated sugar powder to prepare a mixed material 1;
2) heating cocoa liquid blocks and anhydrous cream to 65 ℃, preserving heat for 7h (completely melting), then adding phospholipid and polyglycerol polyricinoleate, uniformly mixing, and cooling to 37 ℃ to prepare mixed feed liquid 2;
3) mixing the mixed material 1 and the mixed material liquid 2, and transferring the mixture into a refiner for refining for 8 hours to prepare material liquid 3; fineness: 30 um;
4) degassing was carried out using the apparatus shown in FIG. 1: placing the feed liquid 3 into special equipment for degassing treatment; degassing for 5 h; the specific parameters in the degassing process are as follows:
a vacuum degree is 0.07 MPa;
b, stirring: 1 time after 1 hour, 30min each time, 30 r/min;
c, temperature control: the temperature is kept at 37 ℃; raising the temperature from 37 ℃ to 55 ℃ within 15min before stirring; then the temperature is reduced from 55 ℃ to 37 ℃ within 15 min.
(3) Production of frozen beverage
1) Preparing frozen beverage feed liquid by adopting a conventional sliced frozen beverage formula;
the core material comprises the following components in 100 kg: 12kg of white granulated sugar, 4kg of maltose syrup, 10kg of milk powder, 3kg of cream, 10kg of vegetable oil, 0.4kg of stable emulsifier (0.15 kg of locust bean gum, 0.05kg of xanthan gum and 0.2kg of mono-diglycerol fatty acid ester), 0.8kg of food essence, and the balance of water.
The preparation method comprises the following steps: the preparation method of the frozen beverage base material comprises the steps of mixing, homogenizing, sterilizing, cooling and aging. Wherein, homogenizing: the homogenization temperature was 75 ℃, the homogenization pressure was 170bar, the primary pressure was 80% (130bar) and the secondary pressure was 20% (40 bar). And (3) sterilization: a pasteurization process is used, the temperature is 95 ℃, and the temperature is kept for 30 s. The aging temperature of the aging step is 4 ℃, and the aging time is 7 hours.
2) Freezing the feed liquid of the frozen drink: the outlet temperature is-6 ℃, and the expansion rate is 40 percent;
3) freezing by adopting a step freezing method: quick-freezing at-36 deg.C for 30min, and then quick-freezing at-22 deg.C for 10 min;
4) treating the surface of the core material of the frozen beverage by using liquid nitrogen: immersing the frozen drink slices into liquid nitrogen for 10 s;
5) coating degassed pure fat black chocolate: the coating temperature is 32 ℃; time 6 s;
6) putting the coated film into a cold air tunnel for drying treatment: the temperature is 6 ℃, and the time is 1 min;
7) the time from the packaging of the frozen beverage after being dried to the warehousing is controlled to be less than or equal to 15 min.
Example 3
The embodiment provides a frozen drink, which comprises a core material and a black pure fat chocolate coating coated on the surface of the core material, wherein,
(1) the pure fat dark chocolate formula comprises the following components: comprises 22.32kg of white granulated sugar; 1.4kg of maltodextrin; 25kg of cocoa powder; 35kg of cocoa liquor; 15kg of anhydrous cream; 0.28kg of aspartame; 0.5kg of phospholipid; 0.5kg of polyglycerol polyricinoleate.
(2) The process flow for preparing the black pure fat chocolate comprises the following steps: raw material treatment, mixing, fine grinding, cooling and degassing, and specifically comprises the following steps:
1) grinding white granulated sugar into powder, and then uniformly mixing cocoa powder, maltodextrin, aspartame and white granulated sugar powder to prepare a mixed material 1;
2) heating cocoa liquid blocks and anhydrous cream to 75 ℃, preserving heat for 5h (completely melting), then adding phospholipid and polyglycerol polyricinoleate, uniformly mixing, and cooling to 40 ℃ to prepare mixed feed liquid 2;
3) mixing the mixed material 1 and the mixed material liquid 2, and transferring the mixture into a refiner for refining for 8 hours to prepare material liquid 3; fineness: 25 um;
4) degassing was carried out using the apparatus shown in FIG. 1: placing the feed liquid 3 into special equipment for degassing treatment; degassing for 5 h; the specific parameters in the degassing process are as follows:
a vacuum degree is 0.05 MPa;
b, stirring: 1 time after 2h, 80min each time, 30 r/min;
c, temperature control: the temperature is kept at 37 ℃; raising the temperature from 40 ℃ to 66 ℃ within 40min before stirring; then the temperature is reduced from 66 ℃ to 40 ℃ within 40 min.
(3) Production of frozen beverage
1) Preparing frozen beverage feed liquid by adopting a conventional sliced frozen beverage formula;
the core material comprises the following components in 100 kg: 7kg of white granulated sugar, 5kg of maltose syrup, 10kg of milk powder, 5kg of cream, 3kg of vegetable oil, 0.3kg of stable emulsifier (0.02 kg of carrageenan, 0.1kg of locust bean gum, 0.05kg of xanthan gum and 0.13kg of monoglyceride and diglyceride fatty acid ester), 0.1kg of food essence, and the balance of water.
The preparation method comprises the following steps: the preparation method of the frozen beverage base material comprises the steps of mixing, homogenizing, sterilizing, cooling and aging. Wherein, homogenizing: the homogenization temperature is 65 ℃, the homogenization pressure is 150bar, the primary pressure is 80% (120bar) and the secondary pressure is 20% (30 bar). And (3) sterilization: a pasteurization process is used, the temperature is 85 ℃, and the temperature is kept for 300 s. The aging temperature of the aging step is 0 ℃, and the aging time is 3 hours.
2) Freezing the feed liquid of the frozen drink: the outlet temperature is-9 ℃, and the expansion rate is 10 percent;
3) freezing by adopting a step freezing method: quick freezing at-40 deg.C for 20min, and then quick freezing at-28 deg.C for 15 min;
4) treating the surface of the core material of the frozen beverage by using liquid nitrogen: immersing the frozen drink slices into liquid nitrogen for 20 s;
5) coating degassed pure fat black chocolate: the coating temperature is 42 ℃; the time is 18 s;
6) putting the coated film into a cold air tunnel for drying treatment: the temperature is 10 ℃, and the time is 3 min;
7) the time from the packaging of the frozen beverage after being dried to the warehousing is controlled to be less than or equal to 15 min.
Example 4
The embodiment provides a frozen drink, which comprises a core material and a black pure fat chocolate coating coated on the surface of the core material, wherein,
(1) the pure fat dark chocolate formula comprises the following components: comprises 27kg of white granulated sugar; 2kg of maltodextrin; 20kg of cocoa powder; 30kg of cocoa liquid; 20kg of anhydrous cream; 0.2kg of aspartame; 0.3kg of phospholipid; 0.5kg of polyglycerol polyricinoleate.
(2) The process flow for preparing the black pure fat chocolate comprises the following steps: raw material treatment, mixing, fine grinding, cooling and degassing, and specifically comprises the following steps:
1) grinding white granulated sugar into powder, and then uniformly mixing cocoa powder, maltodextrin, aspartame and white granulated sugar powder to prepare a mixed material 1;
2) heating cocoa liquid blocks and anhydrous cream to 70 ℃, preserving heat for 5h (completely melting), then adding phospholipid and polyglycerol polyricinoleate, uniformly mixing, and cooling to 40 ℃ to prepare mixed feed liquid 2;
3) mixing the mixed material 1 and the mixed material liquid 2, and transferring the mixture into a refiner for refining for 8 hours to prepare material liquid 3; fineness: 28 um;
(3) production of frozen beverage
1) Preparing frozen beverage feed liquid by adopting a conventional sliced frozen beverage formula;
the core material comprises the following components in 100 kg: 10kg of white granulated sugar, 3kg of maltose syrup, 8kg of milk powder, 3kg of cream, 8kg of vegetable oil, 0.42kg of stable emulsifier (carrageenan 0.02kg, locust bean gum 0.15kg, xanthan gum 0.05kg and monoglyceride 0.2kg), 0.5kg of food essence, and the balance of water.
The preparation method comprises the following steps: the preparation method of the frozen beverage base material comprises the steps of mixing, homogenizing, sterilizing, cooling and aging. Wherein, homogenizing: the homogenization temperature is 75 deg.C, the homogenization pressure is 150bar, the primary pressure is 80% (120bar), and the secondary pressure is 20% (30 bar). And (3) sterilization: a pasteurization process is used, the temperature is 90 ℃, and the temperature is kept for 60 s. The aging temperature of the aging step is 4 ℃, and the aging time is 8 hours.
2) Freezing the feed liquid of the frozen drink: the outlet temperature is-8 ℃, and the expansion rate is 20 percent;
3) freezing: freezing at-37 deg.C for 40 min;
4) coating degassed pure fat black chocolate: the coating temperature is 37 ℃; the time is 12 s;
5) putting the coated film into a cold air tunnel for drying treatment: the temperature is 8 ℃, and the time is 2 min;
6) the time from the packaging of the frozen beverage after being dried to the warehousing is controlled to be less than or equal to 15 min.
Example 5
The embodiment provides a frozen drink, which comprises a core material and a black pure fat chocolate coating coated on the surface of the core material, wherein,
(1) the pure fat dark chocolate formula comprises the following components: comprises 23.84kg of white granulated sugar; 2.2kg of maltodextrin; 21kg of cocoa powder; 28kg of cocoa liquor; 24kg of anhydrous cream; 0.16kg of aspartame; 0.8kg of phospholipid.
(2) The process flow for preparing the black pure fat chocolate comprises the following steps: raw material treatment, mixing, fine grinding, cooling and degassing, and specifically comprises the following steps:
1) grinding white granulated sugar into powder, and then uniformly mixing cocoa powder, maltodextrin, aspartame and white granulated sugar powder to prepare a mixed material 1;
2) heating cocoa liquid blocks and anhydrous cream to 72 ℃, preserving heat for 5h (completely melting), adding phospholipid, uniformly mixing, and cooling to 38 ℃ to prepare mixed feed liquid 2;
3) mixing the mixed material 1 and the mixed material liquid 2, and transferring the mixture into a refiner for refining for 8 hours to prepare material liquid 3; fineness: 32 um;
4) degassing was carried out using the apparatus shown in FIG. 1: placing the feed liquid 3 into special equipment for degassing treatment; degassing for 5 h; the specific parameters in the degassing process are as follows:
a vacuum degree is 0.05 MPa;
b, stirring: 1 time after 1.2h, 40min each time, 30 r/min;
c, temperature control: the temperature is kept at 37 ℃; raising the temperature from 37 ℃ to 55 ℃ within 20min before stirring; then the temperature is reduced to 37 ℃ from 55 ℃ within 20 min;
(3) production of frozen beverage
1) Preparing frozen beverage feed liquid by adopting a conventional sliced frozen beverage formula;
the core material comprises the following components in 100 kg: 5kg of white granulated sugar, 8kg of maltose syrup, 10kg of milk powder, 1kg of cream, 12kg of vegetable oil, 0.4kg of stable emulsifier (0.15 kg of locust bean gum, 0.05kg of xanthan gum and 0.2kg of mono-diglycerol fatty acid ester), 0.2kg of food essence, and the balance of water.
The preparation method comprises the following steps: the preparation method of the frozen beverage base material comprises the steps of mixing, homogenizing, sterilizing, cooling and aging. Wherein, homogenizing: the homogenization temperature is 75 deg.C, the homogenization pressure is 150bar, the primary pressure is 80% (120bar), and the secondary pressure is 20% (30 bar). And (3) sterilization: a pasteurization process is used, the temperature is 90 ℃, and the temperature is kept for 60 s. The aging temperature of the aging step is 2 ℃, and the aging time is 10 hours.
2) Freezing the feed liquid of the frozen drink: the outlet temperature is-7 ℃, and the expansion rate is 20 percent;
3) freezing by adopting a step freezing method: quick-freezing at-36 deg.C for 30min, and then quick-freezing at-24 deg.C for 10 min;
4) treating the surface of the core material of the frozen beverage by using liquid nitrogen: immersing the frozen drink slices into liquid nitrogen for 13 s;
5) coating degassed pure fat black chocolate: the coating temperature is 33 ℃; the time is 12 s;
6) putting the coated film into a cold air tunnel for drying treatment: the temperature is 8 ℃, and the time is 2 min;
7) the time from the packaging of the frozen beverage after being dried to the warehousing is controlled to be less than or equal to 15 min.
Example 6
The embodiment provides a frozen drink, which comprises a core material and a black pure fat chocolate coating coated on the surface of the core material, wherein,
(1) the pure fat dark chocolate formula comprises the following components: comprises 22.27kg of white granulated sugar; 1.5kg of maltodextrin; 17kg of cocoa powder; 34kg of cocoa liquor; 24kg of anhydrous cream; 0.23kg of aspartame; 0.4kg of phospholipid; 0.6kg of polyglycerol polyricinoleate.
(2) The process flow for preparing the black pure fat chocolate comprises the following steps: raw material treatment, mixing, fine grinding, cooling and degassing, and specifically comprises the following steps:
1) grinding white granulated sugar into powder, and then uniformly mixing cocoa powder, maltodextrin, aspartame and white granulated sugar powder to prepare a mixed material 1;
2) heating cocoa liquid blocks and anhydrous cream to 70 ℃, preserving heat for 5h (completely melting), then adding phospholipid and polyglycerol polyricinoleate, uniformly mixing, and cooling to 40 ℃ to prepare mixed feed liquid 2;
3) mixing the mixed material 1 and the mixed material liquid 2, and transferring the mixture into a refiner for refining for 8 hours to prepare material liquid 3; fineness: 28 um;
(3) production of frozen beverage
1) Preparing frozen beverage feed liquid by adopting a conventional sliced frozen beverage formula;
the core material comprises the following components in 100 kg: 5kg of white granulated sugar, 8kg of maltose syrup, 5kg of milk powder, 3kg of cream, 5kg of vegetable oil, 0.42kg of stable emulsifier (carrageenan 0.02kg, locust bean gum 0.2kg and mono-diglycerol fatty acid ester 0.2kg), 0.5kg of food essence, and the balance of water.
The preparation method comprises the following steps: the preparation method of the frozen beverage base material comprises the steps of mixing, homogenizing, sterilizing, cooling and aging. Wherein, homogenizing: the homogenization temperature is 75 deg.C, the homogenization pressure is 150bar, the primary pressure is 80% (120bar), and the secondary pressure is 20% (30 bar). And (3) sterilization: a pasteurization process is used, the temperature is 90 ℃, and the temperature is kept for 60 s. The aging temperature of the aging step is 3 ℃, and the aging time is 9 hours.
2) Freezing the feed liquid of the frozen drink: the outlet temperature is-8 ℃, and the expansion rate is 20 percent;
3) freezing by adopting a step freezing method: quick-freezing at-37 deg.C for 30min, and then quick-freezing at-25 deg.C for 10 min;
4) treating the surface of the core material of the frozen beverage by using liquid nitrogen: immersing the frozen drink slices into liquid nitrogen for 15 s;
5) coating degassed pure fat black chocolate: the coating temperature is 36 ℃; the time is 12 s;
6) putting the coated film into a cold air tunnel for drying treatment: the temperature is 9 ℃, and the time is 2 min;
7) the time from the packaging of the frozen beverage after being dried to the warehousing is controlled to be less than or equal to 15 min.
Example 7
The embodiment provides a frozen beverage, which comprises a core material and a black pure fat chocolate coating coated on the surface of the core material, wherein the formula and the manufacturing process of the black pure fat chocolate and the manufacturing process of the frozen beverage are the same as those in embodiment 1; the dark full fat chocolate degassing treatment varied as follows:
degassing was carried out using the apparatus shown in FIG. 1: placing the feed liquid 3 into special equipment for degassing treatment; degassing for 5 h; the specific parameters in the degassing process are as follows:
a vacuum degree is 0.05 MPa;
b, stirring: 1 time after 1.2h, 40min each time, 30 r/min;
c, temperature control: degassing at constant temperature of 55 ℃.
Example 8
The embodiment provides a frozen beverage, which comprises a core material and a black pure fat chocolate coating coated on the surface of the core material, wherein the formula, the manufacturing process and the degassing process of the black pure fat chocolate are the same as those in embodiment 1; the manufacturing process of the frozen drink is changed as follows:
1) preparing frozen beverage feed liquid by adopting a conventional sliced frozen beverage formula;
the core material comprises the following components in 100 kg: 5kg of white granulated sugar, 8kg of maltose syrup, 10kg of milk powder, 3kg of cream, 5kg of vegetable oil, 0.5kg of stable emulsifier (0.3 kg of locust bean gum and 0.2kg of monoglyceride and diglyceride fatty acid ester), 0.5kg of food essence, and the balance of water.
The preparation method comprises the following steps: the preparation method of the frozen beverage base material comprises the steps of mixing, homogenizing, sterilizing, cooling and aging. Wherein, homogenizing: the homogenization temperature is 75 deg.C, the homogenization pressure is 150bar, the primary pressure is 80% (120bar), and the secondary pressure is 20% (30 bar). And (3) sterilization: a pasteurization process is used, the temperature is 90 ℃, and the temperature is kept for 60 s. The aging temperature of the aging step is 4 ℃, and the aging time is 5 hours.
2) Freezing the feed liquid of the frozen drink: the outlet temperature is-6 ℃, and the expansion rate is 35 percent;
3) freezing by adopting a step freezing method: quick-freezing at-38 deg.C for 30min, and then quick-freezing at-25 deg.C for 10 min;
4) coating degassed pure fat black chocolate: the coating temperature is 40 ℃; time 13 s;
5) putting the coated film into a cold air tunnel for drying treatment: the temperature is 8 ℃, and the time is 2 min;
6) the time from the packaging of the frozen beverage after being dried to the warehousing is controlled to be less than or equal to 15 min.
Example 9
The embodiment provides a frozen beverage, which comprises a core material and a black pure fat chocolate coating coated on the surface of the core material, wherein the formula, the manufacturing process and the degassing process of the black pure fat chocolate are the same as those in embodiment 1; the manufacturing process of the frozen drink is changed as follows:
1) preparing frozen beverage feed liquid by adopting a conventional sliced frozen beverage formula;
the core material comprises the following components in 100 kg: 13kg of white granulated sugar, 2kg of maltose syrup, 5kg of milk powder, 3kg of cream, 5kg of vegetable oil, 0.4kg of stable emulsifier (0.1 kg of locust bean gum, 0.1kg of sodium carboxymethylcellulose and 0.2kg of mono-diglycerol fatty acid ester), 0.3kg of food essence and the balance of water.
The preparation method comprises the following steps: the preparation method of the frozen beverage base material comprises the steps of mixing, homogenizing, sterilizing, cooling and aging. Wherein, homogenizing: the homogenization temperature is 75 deg.C, the homogenization pressure is 150bar, the primary pressure is 80% (120bar), and the secondary pressure is 20% (30 bar). And (3) sterilization: a pasteurization process is used, the temperature is 90 ℃, and the temperature is kept for 60 s. The aging temperature of the aging step is 2 ℃, and the aging time is 9 hours.
2) Freezing the feed liquid of the frozen drink: the outlet temperature is-6 ℃, and the expansion rate is 35 percent;
3) freezing by adopting a step freezing method: quick-freezing at-38 deg.C for 30min, and then quick-freezing at-25 deg.C for 10 min;
4) treating the surface of the core material of the frozen beverage by using liquid nitrogen: immersing the frozen drink slices into liquid nitrogen for 15 s;
5) coating degassed pure fat black chocolate: the coating temperature is 37 ℃; the time is 12 s;
6) the time from the natural harvest of the frozen drink to the packaging and warehousing is controlled to be less than or equal to 15 min.
Example 10
The embodiment provides a frozen beverage, which comprises a core material and a black pure fat chocolate coating coated on the surface of the core material, wherein the formula, the manufacturing process and the degassing process of the black pure fat chocolate are the same as those in embodiment 1; the manufacturing process of the frozen drink is changed as follows:
1) preparing frozen beverage feed liquid by adopting a conventional sliced frozen beverage formula;
the core material comprises the following components in 100 kg: 11kg of white granulated sugar, 5kg of maltose syrup, 8kg of milk powder, 3kg of cream, 5kg of vegetable oil, 0.4kg of stable emulsifier (0.1 kg of locust bean gum, 0.1kg of xanthan gum and 0.2kg of mono-diglycerol fatty acid ester), 0.3kg of food essence, and the balance of water.
The preparation method comprises the following steps: the preparation method of the frozen beverage base material comprises the steps of mixing, homogenizing, sterilizing, cooling and aging. Wherein, homogenizing: the homogenization temperature is 75 deg.C, the homogenization pressure is 150bar, the primary pressure is 80% (120bar), and the secondary pressure is 20% (30 bar). And (3) sterilization: a pasteurization process is used, the temperature is 90 ℃, and the temperature is kept for 60 s. The aging temperature of the aging step is 3 ℃, and the aging time is 12 hours.
2) Freezing the feed liquid of the frozen drink: the outlet temperature is-7 ℃, and the expansion rate is 35 percent;
3) quick-freezing at-37 deg.C for 40 min;
4) coating degassed pure fat black chocolate: the coating temperature is 35 ℃; the time is 7 s;
5) putting the coated film into a cold air tunnel for drying treatment: the temperature is 8 ℃, and the time is 2 min;
6) the time from the packaging of the frozen beverage after being dried to the warehousing is controlled to be less than or equal to 15 min.
Comparative example 1
The comparative example provides a frozen beverage, which comprises a core material and a black pure fat chocolate coating coated on the surface of the core material, wherein the preparation process, the degassing process and the preparation process of the frozen beverage of the black pure fat chocolate are the same as those of the example 4, and the formula of the black pure fat chocolate is changed as follows:
the pure fat dark chocolate formula comprises the following components: comprises 56.4kg of white granulated sugar; 1.0kg of maltodextrin; 12kg of cocoa powder; 18kg of cocoa liquor; 12kg of anhydrous cream; 0.1kg of aspartame; 0.3kg of phospholipid; 0.2kg of polyglycerol polyricinoleate.
Comparative example 2
The comparative example provides a frozen beverage, which comprises a core material and a black pure fat chocolate coating coated on the surface of the core material, wherein the preparation process, the degassing process and the preparation process of the frozen beverage of the black pure fat chocolate are the same as those of the example 4, and the formula of the black pure fat chocolate is changed as follows:
the pure fat dark chocolate formula comprises the following components: comprises 8.7kg of white granulated sugar; 5kg of maltodextrin; 35kg of cocoa powder; 10kg of cocoa liquid; 40kg of anhydrous cream; 0.5kg of aspartame; 0.3kg of phospholipid; 0.5kg of polyglycerol polyricinoleate.
Comparative example 3
The comparative example provides a frozen beverage, which comprises a core material and a black pure fat chocolate coating coated on the surface of the core material, wherein the preparation process, the degassing process and the preparation process of the frozen beverage of the black pure fat chocolate are the same as those of the example 4, and the formula of the black pure fat chocolate is changed as follows:
the pure fat dark chocolate formula comprises the following components: comprises 29kg of white granulated sugar; 20kg of cocoa powder; 30kg of cocoa liquid; 20kg of anhydrous cream; 0.2kg of aspartame; 0.3kg of phospholipid; 0.5kg of polyglycerol polyricinoleate
Comparative example 4
The comparative example provides a frozen beverage, which comprises a core material and a black pure fat chocolate coating coated on the surface of the core material, wherein the preparation process, the degassing process and the preparation process of the frozen beverage of the black pure fat chocolate are the same as those of the example 4, and the formula of the black pure fat chocolate is changed as follows:
the pure fat dark chocolate formula comprises the following components: comprises 29kg of white granulated sugar; 20kg of cocoa powder; 30kg of cocoa liquid; 20kg of anhydrous cream; 0.5kg of phospholipid; 0.5kg of polyglycerol polyricinoleate
Comparative example 5
The comparative example provides a frozen beverage, which comprises a core material and a black pure fat chocolate coating coated on the surface of the core material, wherein the preparation process, the degassing process and the preparation process of the frozen beverage of the black pure fat chocolate are the same as those of the example 4, and the formula of the black pure fat chocolate is changed as follows:
the pure fat dark chocolate formula comprises the following components: comprises 27kg of white granulated sugar; 2kg of maltodextrin; 25kg of cocoa powder; 35kg of cocoa liquor; 10kg of whole milk powder; 0.2kg of aspartame; 0.3kg of phospholipid; 0.5kg of polyglycerol polyricinoleate.
Comparative example 6
The comparative example provides a frozen beverage, which comprises a core material and a black pure fat chocolate coating coated on the surface of the core material, wherein the preparation process, the degassing process and the preparation process of the frozen beverage of the black pure fat chocolate are the same as those of the example 4, and the formula of the black pure fat chocolate is changed as follows:
the pure fat dark chocolate formula comprises the following components: comprises 27kg of white granulated sugar; 2kg of maltodextrin; 25kg of cocoa powder; 10kg of cocoa butter; 25kg of anhydrous cream; 0.2kg of aspartame; 0.3kg of phospholipid; 0.5kg of polyglycerol polyricinoleate.
Comparative example 7
The comparative example provides a frozen beverage, which comprises a core material and a black pure fat chocolate coating coated on the surface of the core material, wherein the preparation process, the degassing process and the preparation process of the frozen beverage of the black pure fat chocolate are the same as those of the example 4, and the formula of the black pure fat chocolate is changed as follows:
the pure fat dark chocolate formula comprises the following components: comprises brown granulated sugar 27 kg; 2kg of maltodextrin; 20kg of cocoa powder; 30kg of cocoa liquid; 20kg of anhydrous cream; 0.2kg of aspartame; 0.3kg of phospholipid; 0.5kg of polyglycerol polyricinoleate.
Experimental example 1
The black pure fat chocolate frozen drinks and frozen drinks prepared by the groups of examples and comparative examples were subjected to sensory evaluation, and the corresponding scoring criteria are shown in table 1 below:
TABLE 1
The number of test persons is 30, and part-time sensory evaluation persons with different ages and sexes in the industry are selected for sensory evaluation (through sensory training), and the evaluation method comprises the following steps: wherein each index is according to the highest 10 points of consumer's hobby degree, get the scoring result of 30 people, then get the mean value, keep 1 decimal place), the test result is shown in the following table:
TABLE 2
As can be seen from the above table, the black pure fat chocolates prepared in examples 1-10 of the present invention have better sweetness, coordination of sweetness and bitterness, and fineness, compared to comparative examples 1-7; the prepared frozen beverage has better surface smoothness, chocolate gloss, frozen chocolate mouthfeel and overall preference. The experiment proves that the black pure fat chocolate coating type frozen beverage produced by the invention has obvious advantages.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications of the invention may be made without departing from the spirit or scope of the invention.
Claims (10)
1. The black pure fat chocolate for coating is characterized by comprising the following components in percentage by mass,
22.5 to 35.5 percent of sweetener;
15-25% of cocoa powder;
cocoa mass 25-35%;
15-25% of anhydrous cream;
0.6 to 1.0 percent of emulsifier;
wherein the sweetener is a mixture of white granulated sugar, maltodextrin and aspartame.
2. The coated black pure fat chocolate according to claim 1, which comprises the following components in percentage by mass:
20-30% of white granulated sugar;
1.4 to 2.7 percent of maltodextrin;
15-25% of cocoa powder;
cocoa mass 25-35%;
15-25% of anhydrous cream;
0.15-0.28% of aspartame;
0.6 to 1.0 percent of emulsifier.
3. The coated black plain chocolate according to claim 1 or 2, wherein the emulsifier is at least one selected from the group consisting of phospholipids and glycerol monostearate.
4. A frozen drink comprising a core and a chocolate coating applied to the surface of the core, wherein the chocolate coating is prepared from the enrobed black plain chocolate according to any one of claims 1 to 3.
5. A method of preparing a frozen drink according to claim 4, wherein the dark full fat chocolate is vacuum degassed prior to coating.
6. The method for preparing a frozen drink according to claim 5, wherein in the vacuum degassing step, the vacuum degree is controlled to be 0.05-0.07MPa, the frozen drink is stirred for 1 time every 1-2 hours, the stirring time is 20-40min each time, the rotating speed is 20-40rpm, and the degassing time is 4-6 hours;
preferably, the stirring process is carried out by heating and then cooling, wherein the temperature is increased from 34-40 ℃ to 60-66 ℃ within 10-20min, and then is reduced from 60-66 ℃ to 34-40 ℃ within 10-20 min.
7. The method of claim 5 or 6, wherein the core material is subjected to a step freezing treatment and a liquid nitrogen surface treatment before coating.
8. The method for preparing a frozen drink according to claim 7, wherein in the step freezing step, the frozen drink is quickly frozen at-36 ℃ to-40 ℃ for 20-40min, and then at-22 ℃ to-28 ℃ for 5-15 min;
the liquid nitrogen surface treatment time is 10-20 s.
9. The method for preparing a frozen drink according to any one of claims 5 to 8, wherein the coating temperature is 32 to 42 ℃ and the coating time is 6 to 18 s.
10. The method of claim 9, wherein the coated product is dried in a cold air tunnel at a temperature of 6-10 ℃ for 1-3 min.
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