CN112741186B - Sugar-free pure fat chocolate, sugar-free pure fat chocolate coating and frozen drink - Google Patents
Sugar-free pure fat chocolate, sugar-free pure fat chocolate coating and frozen drink Download PDFInfo
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- CN112741186B CN112741186B CN202011574490.8A CN202011574490A CN112741186B CN 112741186 B CN112741186 B CN 112741186B CN 202011574490 A CN202011574490 A CN 202011574490A CN 112741186 B CN112741186 B CN 112741186B
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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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- 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
- A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
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- 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 food processing, and particularly relates to a sugar-free pure fat chocolate, a sugar-free pure fat chocolate coating and a frozen drink. The sugar-free pure fat chocolate comprises 25-35% of polydextrose; 23-33% of sweetener; 29-51% of cocoa butter; citric acid 0.05-0.15%; 0.1-0.3% of edible salt; 0.5-1.0% of emulsifying agent; wherein the sweetener is a mixture of isomaltooligosaccharide, erythritol, aspartame, and neotame. According to the invention, by adopting the polydextrose, the citric acid, the sweetener, the emulsifier, the edible salt and the emulsifier with specific contents, and adopting the sweetener with specific compositions in combination, the conditions of cracking and air bubble generation of the coated pure fat chocolate can be unexpectedly found to be effectively avoided, and meanwhile, the sugar-free pure fat chocolate is moderate in sweet feel, fine in taste, good in surface glossiness after coating, free of air bubbles and free of cracking.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a sugar-free pure fat chocolate, a sugar-free pure fat chocolate coating and a frozen drink.
Background
The pure fat chocolate is a kind of chocolate, is produced by the product cocoa butter extracted from natural cocoa fruit, is a kind of candy which is loved by people, is rich in nutrition, is rich in unsaturated fatty acid, polyphenol plant protein and flavonoid substances, has unique taste, and has health care functions of improving cardiovascular and cerebrovascular diseases, enhancing antioxidant capacity and the like. Chocolate foods are very abundant in variety and include dark chocolate, white chocolate, colored chocolate, filled chocolate, dried fruit chocolate, and the like. And the pure fat chocolate does not contain vegetable oil components, so that the taste and flavor of the pure fat chocolate are better than those of common chocolate.
However, as consumers' interest in health increases, there is a higher demand for pure fat chocolate and the concept of sugar-free pure fat chocolate has also grown. However, no sugar-free pure fat chocolate product is available on the market, and no sugar-free pure fat chocolate product is coated on frozen drinks. The main reason is that the composition cooperativity of different sweeteners in the sugarless pure fat chocolate formulation is difficult to match with cocoa butter, and even if the sugarless pure fat chocolate formulation is developed, the sugarless pure fat chocolate formulation is used for coating frozen drinks, for example: the chocolate has the advantages of sour-sweet ratio and taste, bubbles are formed on the surface of the frozen drink after coating, and the chocolate is easy to crack; these problems can bring quality hidden trouble to the product, reduce experience of the person, and have poor return purchasing power.
In order to solve the problems, the prior art starts with the emulsifier in the chocolate formula, and the problems of easy cracking and bubble on the surface after the chocolate is coated are avoided through the adjustment and the compounding of the emulsifier formula, but the method has single means, and the improvement effect is still to be further improved. In addition, frozen drink manufacturers purchase pure fat chocolate outsourcedly, after purchasing, the pure fat chocolate is melted, and the glossiness of the product after coating is deteriorated due to temperature change.
Therefore, development of a sugar-free pure fat chocolate formula and a coating process suitable for coating frozen drinks is needed to be developed, so that the produced chocolate has good glossiness, moderate sour and sweet taste and fine taste; after the frozen drink is coated, the surface of the chocolate has no bubbles and is not cracked.
Disclosure of Invention
Therefore, the technical problem to be solved by the invention is to overcome the defects that the sugar-free pure fat chocolate produced in the prior art has rough taste and moderate sweetness, bubbles are formed on the surface of the coated product, the chocolate is easy to crack and the like, so as to provide the sugar-free pure fat chocolate, the sugar-free pure fat chocolate coating and the frozen drink.
Therefore, the invention provides the following technical scheme:
a sugar-free pure fat chocolate comprises the following components in percentage by mass, and polydextrose 25-35%; 23-33% of sweetener; 29-51% of cocoa butter; citric acid 0.05-0.15%; 0.1-0.3% of edible salt; 0.5-1.0% of emulsifying agent; wherein the sweetener is a mixture of isomaltooligosaccharide, erythritol, aspartame, and neotame.
Further, in the sweetener, the mass ratio of the isomaltooligosaccharide, the erythritol, the aspartame and the neotame is (20-25): (2-6): (1.5-2.5): (0.03-0.07).
Further, the emulsifier is selected from at least one of phospholipids, polyglycerol ricinoleate, ammonium phospholipids or polyglycerol fatty acid esters.
The invention provides a preparation method of sugar-free pure fat chocolate, which comprises the following steps:
mixing erythritol, citric acid, edible salt, polydextrose, isomaltooligosaccharide, aspartame and neotame to obtain a mixed material 1;
mixing cocoa butter with an emulsifier; obtaining a mixed material 2;
mixing the mixed material 1 and the mixed material 2, grinding and fine grinding; obtaining the product.
The invention also provides a sugar-free pure fat chocolate coating, which comprises the raw materials of any one of the sugar-free pure fat chocolate or the sugar-free pure fat chocolate prepared by the preparation method.
The invention also provides a preparation method of the sugarless pure fat chocolate coating, which comprises the step of coating any one of the sugarless pure fat chocolate or the sugarless pure fat chocolate prepared by the preparation method on the surface of a frozen drink blank.
Further, the sugar-free pure fat chocolate is subjected to vacuum degassing treatment before coating.
Further, in the vacuum degassing treatment, the vacuum degree is controlled to be 0.02-0.04MPa, and the degassing time is controlled to be 4-6h.
Preferably, in the vacuum degassing treatment, stirring is performed 1 time every 1-2 hours for 20-40min at 20-40rpm.
More preferably, in the vacuum degassing treatment, the ambient temperature of the sugar-free pure fat chocolate is controlled to be 35-39 ℃ without stirring; the temperature of the environment of the sugar-free pure fat chocolate is controlled to rise from 35-39 ℃ to 55-60 ℃ 15-25min before stirring; the temperature was reduced from 55-60 ℃ to 35-39 ℃ for the remainder of the stirring.
The preparation method of the frozen drink blank comprises the following steps:
preparing frozen beverage feed liquid;
freezing the frozen beverage liquid to obtain the final product.
Further, a step-type freezing treatment is adopted in the freezing treatment, in the step of the step-type freezing treatment, quick freezing is firstly carried out for 20-40min at the temperature of minus 33 ℃ to minus 36 ℃, and then quick freezing is carried out for 5-15min at the temperature of minus 22 ℃ to minus 28 ℃;
further, the surface of the frozen drink is treated by liquid nitrogen after the freezing treatment, and the treatment time is 10-20s.
Further, the coating temperature is 33-37 ℃, and the coating time is 4-8s.
Further, the product after being coated is dried by a cold air tunnel, the drying temperature is 8-12 ℃, and the time is 1-3min.
The frozen drink core material composition and the preparation method can adopt the conventional technology, for example, the core material comprises 13-20% of sweetener, 8-20% of milk base material, 3-5% of vegetable oil, 0.3-1% of stabilizing emulsifier, 0-1% of essence for food and the balance of drinking water according to mass percent.
In frozen drinks, the milk base may be, but is not limited to, selected from raw milk, whole milk powder, skim milk powder, and butter, etc. The sweetener may be, but is not limited to, selected from white granulated sugar, rock sugar, glucose, maltose syrup, etc. The vegetable oil may be, but is not limited to, selected from the group consisting of coconut oil, corn oil, refined coconut oil, refined palm oil, refined sunflower oil, refined soybean oil, refined corn oil, and refined peanut oil. The stabilizing emulsifier may be selected from, but is not limited to, carrageenan, locust bean gum, xanthan gum, mono-di glycerol fatty acid esters, and the like.
The preparation method comprises the following steps: mixing, homogenizing, sterilizing, cooling, and aging to obtain frozen beverage liquid; among them, the stabilizing emulsifier may include, but is not limited to, carrageenan, locust bean gum, xanthan gum, mono-di glycerol fatty acid ester, etc. Wherein, homogenize: the homogenizing temperature is 65-75deg.C, homogenizing pressure is 130-150bar, primary pressure is 104-120bar, and secondary pressure is 24-30bar. Sterilizing: using traditional sterilization process, maintaining the temperature at 80-85deg.C for 10-15min; or, pasteurizing at 90-105deg.C for 30-60s; the aging temperature of the aging step is 0-4 ℃ and the aging time is 2-48 hours.
As shown in fig. 1, the vacuum degassing device adopted by the invention comprises a chocolate heating tank 1 and a vacuumizing tank 2, wherein one side of the vacuumizing tank 2 is communicated with a vacuum valve port 3 for vacuumizing the device. The chocolate heating tank 1 is internally provided with a stirring mechanism 4 which can be a stirring paddle and is used for stirring materials in the chocolate heating tank. 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 is communicated with a water inlet outlet 7; in the heating process, hot water is introduced into the heating interlayer 5 through the water inlet 6, and cooling water after heat exchange is discharged from the water inlet outlet 7; in the cooling process, ice water is introduced into the heating interlayer 5 through the water inlet 6, and warm water after heat exchange is discharged from the water inlet 7.
The pure fat chocolate degassing equipment can adjust the temperature of chocolate, and can better discharge gas in the chocolate along with the combination of temperature fluctuation, stirring and vacuumizing.
The technical scheme of the invention has the following advantages:
1. the sugar-free pure fat chocolate provided by the invention comprises the following components in percentage by mass, and polydextrose is 25-35%; 23-33% of sweetener; 29-51% of cocoa butter; citric acid 0.05-0.15%; 0.1-0.3% of edible salt; 0.5-1.0% of emulsifying agent; wherein the sweetener is a mixture of isomaltooligosaccharide, erythritol, aspartame and neotame; the invention breaks through the conventional thinking of adjusting the mouthfeel and coating performance of the chocolate from the emulsifier, starts from the sweetener and auxiliary materials for the first time, and adopts the specific content of polydextrose, citric acid, the sweetener, the emulsifier, the edible salt and the emulsifier to match with each other, and combines the sweetener with the specific composition, so that the phenomena of cracking and bubble occurrence of the coated pure fat chocolate can be effectively avoided, and meanwhile, the sugar-free pure fat chocolate has moderate sweet feel, fine mouthfeel, good surface glossiness and obviously improved bubble and no cracking phenomenon. The sugar-free pure fat chocolate manufactured according to the invention can be used in frozen drink slicing lines, color lines or slush products, and the finally produced frozen drink coated with the pure fat chocolate has smooth surface, no bubbles and pits, fine and smooth taste, moderate sweetness and no obvious granular feel.
2. The sugar-free pure fat chocolate provided by the invention is prepared by controlling the mass ratio of isomaltooligosaccharide, erythritol, aspartame and neotame to be (20-24): (2-6): (1.5-2.5): (0.03-0.07) can further improve the taste of the sugar-free pure fat chocolate and avoid cracking and air bubbles.
3. The preparation method of the sugar-free pure fat chocolate and the preparation method of the sugar-free pure fat chocolate coating provided by the invention are simple, convenient to operate, and capable of filling the market gap of the existing products lacking the sugar-free pure fat chocolate.
4. According to the preparation method of the sugar-free pure fat chocolate coating, before coating, the sugar-free pure fat chocolate can be subjected to vacuum degassing treatment, so that air mixed in the process of preparing chocolate slurry or grinding can be discharged, and bubbles and cracks after coating can be effectively avoided. According to the preparation method of the sugar-free pure fat chocolate coating, specific parameters of a vacuum degassing process are limited, and particularly, the environment temperature of the sugar-free pure fat chocolate is controlled to be 35-39 ℃ when stirring is not adopted; the temperature of the environment of the sugar-free pure fat chocolate is controlled to rise from 35-39 ℃ to 55-60 ℃ 15-25min before stirring; the air in the chocolate mass can be more effectively discharged by the temperature control mode that the temperature is reduced from 55-60 ℃ to 35-39 ℃ in the stirring residual time. The chocolate paste is thicker than the conventional chocolate, the conventional vacuum degassing efficiency is limited, and the vacuum degassing is performed by adopting a specific method, so that the air discharging efficiency can be greatly improved, and the occurrence of bubbles and cracking after coating is avoided.
5. According to the preparation method of the sugar-free pure fat chocolate coating, before coating, the core material is subjected to step freezing treatment and liquid nitrogen surface treatment, so that ice crystals can be prevented from being generated on the surface of the frozen drink core material, and therefore cavities or pits are prevented from being formed after the ice crystals are melted when coating chocolate, and the surface of the obtained frozen drink is smoother.
6. The preparation method of the sugar-free pure fat chocolate coating comprises the steps of quick-freezing at-33 ℃ to-36 ℃ for 20-40min, and quick-freezing at-22 ℃ to-28 ℃ for 5-15min; the liquid nitrogen treatment time is 10-20s, and ice crystals can be better prevented from being generated on the surface of the frozen drink core material, so that cavities or pits are prevented from being formed after the ice crystals are melted when chocolate is coated, and the surface of the obtained frozen drink is smoother.
7. According to the preparation method of the sugar-free pure fat chocolate coating, the coated product is dried through the cold air tunnel, the drying temperature is 8-12 ℃, the drying time is 1-3min, the traditional process production process does not have the drying process, mainly because the chocolate naturally solidifies along with the temperature decrease of the frozen beverage after the chocolate is coated with the frozen beverage, the temperature conduction of the sugar-free pure fat chocolate prepared by the preparation method is slower, if the natural solidification time is longer, the chocolate easily melts the frozen beverage inside, so that gas in the frozen beverage overflows and then reacts on the chocolate, so that the surface of the chocolate has bubbles or the phenomenon of cracking of the chocolate, and the problems can be well solved after the drying process is added.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings that are needed in the description of the embodiments or the prior art will be briefly described, and it is obvious that the drawings in the description below are some embodiments of the present invention, and other drawings can be obtained according to the drawings without inventive effort for a person skilled in the art.
FIG. 1 is a schematic diagram of a vacuum degasser according to an embodiment of the invention.
Reference numerals:
in the figure, 1-chocolate heating tank; 2-pumping a vacuum tank; 3-a vacuum valve port; 4-a stirring mechanism; 5-heating the interlayer; 6-a water inlet; 7-water inlet and outlet.
Detailed Description
The following examples are provided for a better understanding of the present invention and are not limited to the preferred embodiments described herein, but are not intended to limit the scope of the invention, any product which is the same or similar to the present invention, whether in light of the present teachings or in combination with other prior art features, falls within the scope of the present invention.
The specific experimental procedures or conditions are not noted in the examples and may be followed by the operations or conditions of conventional experimental procedures described in the literature in this field. The reagents or apparatus used were conventional reagent products commercially available without the manufacturer's knowledge.
Example 1
The embodiment provides a sugar-free pure fat chocolate, which comprises the following formula and preparation method:
the formula comprises the following components: comprises 300kg of polydextrose powder; 247.95kg of isomaltooligosaccharide; 40kg of erythritol; 400kg of cocoa butter; 1kg of citric acid; aspartame 1kg; neotame 0.05kg; 2kg of edible salt; 8kg of phospholipid.
The preparation method comprises the following steps: (1) raw material treatment: weighing the raw materials according to a formula, grinding erythritol, citric acid and edible salt into powder, and then uniformly mixing with polydextrose powder, isomaltooligosaccharide, aspartame and neotame to prepare a mixed material 1; (2) mixing: heating cocoa butter to 70deg.C, maintaining for 5 hr (completely melting), adding phospholipid, mixing, and cooling to 37deg.C to obtain mixed material 2; (3) grinding: mixing the mixed material 1 and the mixed material 2, and then putting the mixed material into a grinder for grinding for 50min to prepare a mixed material 3; (4) fine grinding: introducing the mixed material 3 into a refiner for fine grinding for 3 hours to prepare a mixed material 4; fineness of 30 μm; namely the sugar-free pure fat chocolate.
The embodiment also provides a preparation method of the sugar-free pure fat chocolate coating or the frozen drink, which comprises the following steps:
(1) Degassing: the sugar-free pure fat chocolate of this example was cooled to 37 ℃ and subjected to vacuum degassing treatment, wherein parameters in the vacuum degassing process were controlled as follows:
a vacuum degree: 0.03mpa;
b, stirring: stirring for 1 time every 1.5 hours for 45min each time at 40 rpm;
c, temperature control: raising the temperature from 37 ℃ to 58 ℃ within 22.5min before stirring; then the temperature is reduced from 58 ℃ to 37 ℃ within 22.5 min; the temperature was 37 ℃ without stirring;
d degassing time 5h.
(2) The preparation method of the frozen drink blank comprises the following steps of:
the total mass of the formula is 1000kg, and the formula comprises 130kg of white granulated sugar, 50kg of maltose syrup, 80kg of whole milk powder, 50kg of cream, 50kg of corn oil, 3.0kg of stable emulsifier (0.2 kg of carrageenan, 0.8kg of locust bean gum, 0.5kg of xanthan gum, 1.5kg of mono-diglyceride fatty acid ester) and 1.2kg of essence for food, and the rest is supplemented with water.
The preparation method comprises the steps of weighing raw materials according to a formula, uniformly mixing, homogenizing, sterilizing, cooling and aging to prepare frozen beverage liquid, and performing freezing, step freezing and liquid nitrogen treatment on the frozen beverage liquid; wherein, homogenize: the homogenization temperature was 70℃and the homogenization pressure was 140bar, the primary pressure was 110bar and the secondary pressure was 30bar. Sterilizing: the temperature was maintained at 100℃for 45s using a pasteurization process. Cooling to 2 ℃, aging at 0 ℃ for 12 hours. Controlling the outlet temperature to be minus 8 ℃ and the expansion rate to be 40% in the freezing process; freezing temperature control: quick-freezing at-35deg.C for 30min, and quick-freezing at-25deg.C for 10min; and immersing the quick-frozen product into liquid nitrogen, and taking out after 15 s.
(3) Coating sugar-free pure fat chocolate: coating the sugar-free pure fat chocolate prepared in the embodiment on the surface of a frozen drink at a coating temperature of 35 ℃; time 6s;
(4) After coating, placing the coating into a cold air tunnel for drying treatment: the temperature is 10 ℃ and the time is 2min;
(5) And controlling the time from the time of the frozen drink after the collection to the time of packaging and warehousing for 10 minutes.
Example 2
The embodiment provides a sugar-free pure fat chocolate, which comprises the following formula and preparation method:
a formulation comprising 250kg of polydextrose powder; 214.97kg of isomaltooligosaccharide; 20kg of erythritol; 500kg of cocoa butter; 0.5kg of citric acid; aspartame 1.5kg; neotame 0.03kg; 3kg of edible salt; 10kg of phospholipid.
The preparation method comprises the following steps:
(1) And (3) raw material treatment: weighing the raw materials according to a formula, grinding erythritol, citric acid and edible salt into powder, and then uniformly mixing with polydextrose powder, isomaltooligosaccharide, aspartame and neotame to prepare a mixed material 1;
(2) Mixing: heating cocoa butter to 70deg.C, maintaining for 5 hr (completely melting), adding phospholipid, mixing, and cooling to 37deg.C to obtain mixed material 2;
(3) Grinding: mixing the mixed material 1 and the mixed material 2, and then putting the mixed material into a grinder for grinding for 50min to prepare a mixed material 3;
(4) And (3) fine grinding: the mixture 3 was introduced into a refiner and refined for 3 hours to prepare a sugar-free pure fat chocolate having a fineness of 20. Mu.m.
The embodiment also provides a frozen drink, which comprises a frozen drink blank and a sugar-free pure fat chocolate coating coated on the surface of the frozen drink blank.
The embodiment also provides a preparation method of the sugar-free pure fat chocolate coating or the frozen drink, which comprises the following steps:
(1) The preparation method of the frozen drink blank comprises the following steps of:
the total mass of the formula is 1000kg, and the formula comprises 150kg of white granulated sugar, 30kg of maltose syrup, 100kg of milk powder, 30kg of cream, 30kg of corn oil, 4.0kg of stabilizing emulsifier (0.2 kg of carrageenan, 1.5kg of locust bean gum, 2.0kg of mono-diglyceride fatty acid ester), 1.5kg of food essence and the balance of water.
The preparation method comprises the steps of weighing raw materials according to a formula, uniformly mixing, homogenizing, sterilizing, cooling and aging to prepare frozen beverage liquid, and performing freezing, step freezing and liquid nitrogen treatment on the frozen beverage liquid; wherein, homogenize: the homogenization temperature was 60℃and the homogenization pressure was 180bar, the primary pressure was 140bar and the secondary pressure was 40bar. Sterilizing: the temperature was 90℃for 60s using a pasteurization process. Cooling to 2 ℃, aging at 0 ℃ for 8 hours. Controlling the outlet temperature to be-7 ℃ and the expansion rate to be 10% in the freezing process; freezing by adopting a step freezing method: quick-freezing at-33deg.C for 30min, and quick-freezing at-27deg.C for 10min; and immersing the quick-frozen product into liquid nitrogen, and taking out after 15 s.
(2) Degassing: cooling the sugar-free pure fat chocolate to 37 ℃, and putting the chocolate into a degassing device shown in fig. 1 for degassing treatment, wherein parameters in the vacuum degassing process are controlled as follows:
a vacuum degree is 0.04mpa;
b, stirring: stirring for 1 time every 1 hour for 30min at a time of 30 revolutions per minute;
c, temperature control: raising the temperature from 37 ℃ to 60 ℃ within 15min before stirring; then the temperature is reduced from 60 ℃ to 37 ℃ within 15min; the temperature was 37℃without stirring.
d degassing time 4h.
(3) Coating sugar-free pure fat chocolate: coating the sugar-free pure fat chocolate prepared in the embodiment on the surface of a frozen drink at a coating temperature of 35 ℃; time 6s;
(4) After coating, placing the coating into a cold air tunnel for drying treatment: the temperature is 8 ℃ and the time is 1min;
(5) And controlling the time from the time of the frozen drink after the collection to the time of packaging and warehousing for 15 minutes.
Example 3
The embodiment provides a sugar-free pure fat chocolate, which comprises the following formula and preparation method:
a formulation comprising 350kg of polydextrose powder; 239.93kg of isomaltooligosaccharide; 60kg of erythritol; 340kg of cocoa butter; 1.5kg of citric acid; 2.5kg of aspartame; neotame 0.07kg; 1kg of edible salt; 5kg of phospholipid.
The preparation method comprises the following steps: (1) raw material treatment: weighing the raw materials according to a formula, grinding erythritol, citric acid and edible salt into powder, and then uniformly mixing with polydextrose powder, isomaltooligosaccharide, aspartame and neotame to prepare a mixed material 1;
(2) Mixing: heating cocoa butter to 70deg.C, maintaining for 5 hr (completely melting), adding phospholipid, mixing, and cooling to 37deg.C to obtain mixed material 2;
(3) Grinding: mixing the mixed material 1 and the mixed material 2, and then putting the mixed material into a grinder for grinding for 50min to prepare a mixed material 3;
(4) And (3) fine grinding: the mixture 3 is guided into a refiner for refining for 3 hours, and the fineness is 30 mu m, thus obtaining the sugar-free pure fat chocolate.
The embodiment provides a frozen drink, which comprises a frozen drink blank body and a sugar-free pure fat chocolate coating coated on the surface of the frozen drink blank body.
The embodiment also provides a preparation method of the sugar-free pure fat chocolate coating or the frozen drink, which comprises the following steps:
(1) Degassing: cooling the sugar-free pure fat chocolate to 37 ℃, and putting the sugar-free pure fat chocolate into a degassing device shown in fig. 1 for degassing treatment to obtain the sugar-free pure fat chocolate, wherein parameters in the vacuum degassing process are controlled as follows:
a vacuum degree is 0.04mpa;
b, stirring: stirring for 1 time every 2 hours for 60min each time at 30 rpm;
c, temperature control: raising the temperature from 35 ℃ to 55 ℃ within 30min before stirring; then the temperature is reduced from 55 ℃ to 35 ℃ within 30 minutes; the temperature was 35℃without stirring.
d degassing time 6h.
(2) The preparation method of the frozen drink blank comprises the following steps of:
the total mass of the formula is 1000kg, and the formula comprises 100kg of white granulated sugar, 70kg of maltose syrup, 100kg of skim milk powder, 80kg of cream, 50kg of corn oil, 3.8kg of stabilizing emulsifier (locust bean gum 1.0kg, xanthan gum 0.8kg, mono-diglycerol fatty acid ester 2.0 kg), 0.5kg of food essence and the balance of water.
The preparation method comprises the steps of weighing raw materials according to a formula, uniformly mixing, homogenizing, sterilizing, cooling and aging to prepare frozen beverage liquid, and performing freezing, step freezing and liquid nitrogen treatment on the frozen beverage liquid; wherein, homogenize: the homogenization temperature was 600℃and the homogenization pressure was 200bar, with a primary pressure of 80% (160 bar) and a secondary pressure of 20% (40 bar). Sterilizing: the temperature was maintained at 100℃for 45s using a pasteurization process. Cooling to 2 ℃, aging at 0 ℃ for 12 hours. The outlet temperature is controlled to be minus 6 ℃ in the freezing process, and the expansion rate is 80 percent. The frozen beverage after freezing is quick frozen for 30min at-36 ℃ and then quick frozen for 10min at-25 ℃. And immersing the quick-frozen product into liquid nitrogen, and taking out after 15 s.
(3) Coating sugar-free pure fat chocolate: coating the sugar-free pure fat chocolate prepared in the embodiment on the surface of a frozen drink at the coating temperature of 33 ℃; time 4s;
(4) After coating, placing the coating into a cold air tunnel for drying treatment: the temperature is 12 ℃ and the time is 3min;
(5) And controlling the time from the time of the frozen drink after the collection to the time of packaging and warehousing for 15 minutes.
Example 4
The embodiment provides a sugar-free pure fat chocolate, which comprises the following formula and preparation method:
a formulation comprising 300kg of polydextrose powder; 247.95kg of isomaltooligosaccharide; 40kg of erythritol; 400kg of cocoa butter; 1kg of citric acid; aspartame 1kg; neotame 0.05kg; 2kg of edible salt; 8kg of phospholipid.
The preparation method comprises the following steps: (1) raw material treatment: weighing the raw materials according to a formula, grinding erythritol, citric acid and edible salt into powder, and then uniformly mixing with polydextrose powder, isomaltooligosaccharide, aspartame and neotame to prepare a mixed material 1;
(2) Mixing: heating cocoa butter to 70deg.C, maintaining for 5 hr (completely melting), adding phospholipid, mixing, and cooling to 37deg.C to obtain mixed material 2;
(3) Grinding: mixing the mixed material 1 and the mixed material 2, and then putting the mixed material into a grinder for grinding for 50min to prepare a mixed material 3;
(4) And (3) fine grinding: introducing the mixed material 3 into a refiner for refining for 3 hours to obtain sugar-free pure fat chocolate; the fineness was 30. Mu.m.
The embodiment provides a frozen drink, which comprises a frozen drink blank body and a sugar-free pure fat chocolate coating coated on the surface of the frozen drink blank body. The sugar-free pure fat chocolate coating was prepared using the sugar-free pure fat chocolate of this example.
The embodiment also provides a preparation method of the sugar-free pure fat chocolate coating or the frozen drink, which comprises the following steps:
(1) The preparation method of the frozen drink blank comprises the following steps of:
the total mass of the formula is 1000kg, and the formula comprises 130kg of white granulated sugar, 50kg of maltose syrup, 80kg of skim milk powder, 50kg of cream, 50kg of corn oil, 3.0kg of stabilizing emulsifier (0.2 kg of carrageenan, 0.8kg of locust bean gum, 0.5kg of xanthan gum, 1.5kg of mono-diglyceride fatty acid ester), 1.2kg of food essence and the balance of water.
The preparation method comprises the steps of weighing raw materials according to a formula, uniformly mixing, homogenizing, sterilizing, cooling and aging to prepare frozen beverage liquid, and performing freezing, constant-temperature freezing and liquid nitrogen treatment on the frozen beverage liquid; wherein, homogenize: the homogenization temperature was 70℃and the homogenization pressure was 140bar, with a primary pressure of 80% (120 bar) and a secondary pressure of 20% (30 bar). Sterilizing: the temperature was maintained at 100℃for 45s using a pasteurization process. Cooling to 2 ℃, aging at 0 ℃ for 12 hours. Controlling the outlet temperature to be minus 8 ℃ and the expansion rate to be 20% in the freezing process; temperature control of constant-temperature refrigeration: quick-freezing at-37deg.C for 40min.
(2) Coating: coating the sugar-free pure fat chocolate prepared in the embodiment on the surface of a frozen drink at a coating temperature of 35 ℃; time 6s;
(3) And (3) packaging: the time from the coated frozen drink to packaging and warehousing is 25 minutes.
Example 5
The embodiment provides a frozen drink, which comprises a frozen drink blank body and a sugar-free pure fat chocolate coating coated on the surface of the frozen drink blank body. The sugarless pure fat chocolate coating was prepared using the sugarless pure fat chocolate of example 4.
The present example also provides a method for preparing a sugar-free pure fat chocolate coating or frozen drink, which is basically prepared according to the raw materials and the preparation method of example 4, except that the sugar-free pure fat chocolate in this example further comprises a vacuum degassing treatment before coating, specifically: cooling the refined sugar-free pure fat chocolate to 37 ℃ firstly, and then putting the chocolate into degassing equipment shown in the figure 1 for degassing treatment; parameters in the degassing process are controlled as follows:
a vacuum degree is 0.03mpa;
b, stirring: stirring for 1 time every 1.5 hours for 45min each time at 40 rpm;
c, temperature control: degassing at a constant temperature of 37 ℃;
d degassing time 5h.
Example 6
The embodiment provides a frozen drink, which comprises a frozen drink blank body and a sugar-free pure fat chocolate coating coated on the surface of the frozen drink blank body. The sugarless pure fat chocolate coating was prepared using the sugarless pure fat chocolate of example 4.
The present example also provides a method for preparing a sugar-free pure fat chocolate coating or frozen drink, which is basically prepared according to the raw materials and the preparation method of example 4, except that the sugar-free pure fat chocolate in this example further comprises a vacuum degassing treatment before coating, specifically: cooling the refined sugar-free pure fat chocolate to 37 ℃ firstly, and then putting the chocolate into degassing equipment shown in the figure 1 for degassing treatment; parameters in the degassing process are controlled as follows:
a vacuum degree: 0.03mpa;
b, stirring: stirring for 1 time every 1.5 hours for 45min each time at 40 rpm;
c, temperature control: raising the temperature from 37 ℃ to 55 ℃ within 22.5min before stirring; then the temperature is reduced from 55 ℃ to 37 ℃ within 22.5 min; the temperature was 37℃without stirring.
d degassing time 5h.
Example 7
The embodiment provides a frozen drink, which comprises a frozen drink blank body and a sugar-free pure fat chocolate coating coated on the surface of the frozen drink blank body. The sugarless pure fat chocolate coating was prepared using the sugarless pure fat chocolate of example 4.
The embodiment also provides a preparation method of the sugar-free pure fat chocolate coating or the frozen drink, which is basically prepared according to the raw materials and the preparation method of the embodiment 4, and is characterized in that step freezing is adopted to replace constant-temperature freezing of the embodiment 4 in the preparation of the frozen drink blank in the step (1) of the embodiment, and in the step freezing process, frozen drink is quickly frozen for 30min at minus 35 ℃ and then quickly frozen for 10min at minus 25 ℃; the remaining procedure parameters were the same as in example 4.
Example 9
The embodiment provides a frozen drink, which comprises a frozen drink blank body and a sugar-free pure fat chocolate coating coated on the surface of the frozen drink blank body. The sugarless pure fat chocolate coating was prepared using the sugarless pure fat chocolate of example 4.
The present embodiment also provides a method for preparing a sugar-free pure fat chocolate coating or frozen drink, which is basically prepared according to the raw materials and the preparation method of embodiment 4, and is different only in that the step (1) of preparing the frozen drink blank in this embodiment further comprises the step of treating the surface of the frozen drink with liquid nitrogen after constant temperature freezing, specifically: immersing frozen drink slices in liquid nitrogen for 15s; the remaining procedure parameters were the same as in example 4.
Example 10
The embodiment provides a frozen drink, which comprises a frozen drink blank body and a sugar-free pure fat chocolate coating coated on the surface of the frozen drink blank body. The sugarless pure fat chocolate coating was prepared using the sugarless pure fat chocolate of example 4.
The present embodiment also provides a method for preparing a sugar-free pure fat chocolate coating or frozen drink, which is basically prepared according to the raw materials and the preparation method of embodiment 4, and the difference is that the method further comprises the steps of (2) after coating, putting the coated frozen drink into a cold air tunnel for drying: the temperature is 10 ℃ and the time is 2min; the remaining procedure parameters were the same as in example 4.
Example 11
The embodiment provides a frozen drink, which comprises a frozen drink blank body and a sugar-free pure fat chocolate coating coated on the surface of the frozen drink blank body. The sugarless pure fat chocolate coating was prepared using the sugarless pure fat chocolate of example 4.
The embodiment also provides a preparation method of the sugar-free pure fat chocolate coating or the frozen drink, which is basically prepared according to the raw materials and the preparation method of the embodiment 4, and is only different in the time from the time of the frozen drink after being dried to the time of packaging and warehousing in the embodiment step (4), wherein the time in the embodiment is 13min; the remaining procedure parameters were the same as in example 4.
Comparative example 1
The comparative example provides a sugar-free pure fat chocolate, the formula of which comprises 500kg of polydextrose powder; 70kg of isomaltooligosaccharide; 34.75kg of erythritol; 390kg of cocoa butter; 0.5kg of citric acid; 3kg of aspartame; neotame 0.05kg; 0.2kg of edible salt; phospholipid 1.5kg. The preparation method is the same as in example 4.
The comparative example also provides a sugar-free pure fat chocolate coating comprising a frozen drink blank and a sugar-free pure fat chocolate coating coated on the surface of the frozen drink blank. Wherein, the formulation and the preparation method of the frozen drink blank are the same as those of the example 4, and the preparation method of the sugar-free pure fat chocolate coating is also basically the same as that of the example 4; the difference is that the sugar-free pure fat chocolate prepared by the comparative example is coated with frozen drink in the step (2).
Comparative example 2
This comparative example provides a process for preparing a sugarless pure fat chocolate coating or frozen drink, which differs from example 4 only in the sugarless pure fat chocolate formulation, and the rest of the raw material composition and process conditions are the same as in example 4. Wherein, the formula of the sugar-free pure fat chocolate of the comparative example is as follows: 300kg of maltodextrin; 247.95kg of isomaltooligosaccharide; 40kg of erythritol; 400kg of cocoa butter; 1kg of citric acid; aspartame 1kg; neotame 0.05kg; 2kg of edible salt; 8kg of phospholipid.
Comparative example 3
This comparative example provides a process for preparing a sugarless pure fat chocolate coating or frozen drink, which differs from example 4 only in the sugarless pure fat chocolate formulation, and the rest of the raw material composition and process conditions are the same as in example 4. Wherein, the formula of the sugar-free pure fat chocolate of the comparative example is as follows: 300kg of polydextrose powder; 247.95kg of fructo-oligosaccharide; 40kg of erythritol; 400kg of cocoa butter; 1kg of citric acid; aspartame 1kg; neotame 0.05kg; 2kg of edible salt; 8kg of phospholipid.
Comparative example 4
This comparative example provides a process for preparing a sugarless pure fat chocolate coating or frozen drink, which differs from example 4 only in the sugarless pure fat chocolate formulation, and the rest of the raw material composition and process conditions are the same as in example 4. Wherein, the formula of the sugar-free pure fat chocolate of the comparative example is as follows: 300kg of polydextrose powder; 248.95kg of isomaltooligosaccharide; 40kg of erythritol; 400kg of cocoa butter; aspartame 1kg; neotame 0.05kg; 2kg of edible salt; 8kg of phospholipid.
Comparative example 5
This comparative example provides a process for preparing a sugarless pure fat chocolate coating or frozen drink, which differs from example 4 only in the sugarless pure fat chocolate formulation, and the rest of the raw material composition and process conditions are the same as in example 4. Wherein, the formula of the sugar-free pure fat chocolate of the comparative example is as follows: 300kg of polydextrose powder; 247.65kg of isomaltooligosaccharide; 40kg of erythritol; 400kg of cocoa butter; 1kg of citric acid; aspartame 1.35kg; 2kg of edible salt; 8kg of phospholipid.
Comparative example 6
This comparative example provides a process for preparing a sugarless pure fat chocolate coating or frozen drink, which differs from example 4 only in the sugarless pure fat chocolate formulation, and the rest of the raw material composition and process conditions are the same as in example 4. Wherein, the formula of the sugar-free pure fat chocolate of the comparative example is as follows: 300kg of polydextrose powder; 247.95kg of isomaltooligosaccharide; 40.5kg of erythritol; 400kg of cocoa butter; 1kg of citric acid; neotame 0.55kg; 2kg of edible salt; 8kg of phospholipid.
Comparative example 7
This comparative example provides a process for preparing a sugarless pure fat chocolate coating or frozen drink, which differs from example 4 only in the sugarless pure fat chocolate formulation, and the rest of the raw material composition and process conditions are the same as in example 4. Wherein, the formula of the sugar-free pure fat chocolate of the comparative example is as follows: 300kg of polydextrose powder; 249.95kg of isomaltooligosaccharide; 40kg of erythritol; 400kg of cocoa butter; 1kg of citric acid; aspartame 1kg; neotame 0.05kg; 8kg of phospholipid.
Experimental example 1
The sugarless pure fat chocolate and the sugarless pure fat chocolate coating and frozen drink prepared in each group of examples and comparative examples were subjected to sensory evaluation, and the corresponding scoring criteria are shown in table 1 below:
table 1 scoring criteria
The number of the testers is 30, and the sensory evaluation is carried out by selecting the part-time job sensory evaluation staff (through sensory training) with different ages and sexes in the industry, wherein the evaluation method comprises the following steps: the scoring results of 30 persons were taken, then averaged, leaving 1 decimal place), and the test results are shown in the following table:
table 2 test results table
As can be seen from the above table, the sugarless pure fat chocolates prepared in examples 1 to 11 of the present invention have better sweetness and fineness than those prepared in comparative examples 1 to 7; the prepared sugar-free pure fat chocolate coating has better surface smoothness, chocolate glossiness, cracking condition and chocolate taste after freezing; the prepared frozen drink has better overall preference. The experiment proves that the sugar-free pure fat chocolate coating frozen drink produced by the invention has obvious advantages.
It is apparent that the above examples are given by way of illustration only and are not limiting of the embodiments. Other variations or modifications of the above teachings will be apparent to those of ordinary skill in the art. It is not necessary here nor is it exhaustive of all embodiments. And obvious variations or modifications thereof are contemplated as falling within the scope of the present invention.
Claims (16)
1. A sugar-free pure fat chocolate is characterized in that the sugar-free pure fat chocolate is used for being coated on the surface of a frozen drink blank body and comprises the following components in percentage by mass,
25-35% of polydextrose;
23-33% of sweetener;
29-51% of cocoa butter;
citric acid 0.05-0.15%;
0.1-0.3% of edible salt;
0.5-1.0% of emulsifying agent;
wherein the sweetener is a mixture of isomaltooligosaccharide, erythritol, aspartame, and neotame.
2. The sugar-free pure fat chocolate according to claim 1, wherein the mass ratio of isomaltooligosaccharide, erythritol, aspartame and neotame in the sweetener is 20-25:2-6:1.5-2.5:0.03-0.07.
3. The sugar-free pure fat chocolate according to claim 1 or 2, wherein said emulsifier is selected from at least one of phospholipids, polyglyceryl ricinoleate, ammonium phospholipids and polyglyceryl fatty acid esters.
4. A process for the preparation of a sugar-free pure fat chocolate according to any one of claims 1 to 3, comprising the steps of:
mixing erythritol, citric acid, edible salt, polydextrose, isomaltooligosaccharide, aspartame and neotame to obtain a mixed material 1;
mixing cocoa butter with an emulsifier; obtaining a mixed material 2;
mixing the mixed material 1 and the mixed material 2, grinding and fine grinding; obtaining the product.
5. A sugarless pure fat chocolate coating comprising the sugarless pure fat chocolate of any one of claims 1-3 or the sugarless pure fat chocolate produced by the method of claim 4.
6. A method for preparing a sugar-free pure fat chocolate coating, which is characterized by comprising the step of coating the sugar-free pure fat chocolate according to any one of claims 1-3 or the sugar-free pure fat chocolate prepared by the preparation method according to claim 4 on the surface of a frozen drink blank.
7. The method of producing a sugarless pure fat chocolate coating according to claim 6, wherein said sugarless pure fat chocolate is subjected to a vacuum degassing treatment prior to coating.
8. The method for producing a sugar-free pure fat chocolate coating according to claim 7, wherein in the vacuum degassing treatment, the vacuum degree is controlled to be 0.02 to 0.04MPa and the degassing time is controlled to be 4 to 6 hours.
9. The method for producing a sugar-free pure fat chocolate coating according to claim 8, wherein,
in the vacuum degassing treatment, stirring for 20-40min every 1-2 hr at 20-40rpm.
10. The method for producing a sugar-free pure fat chocolate coating according to claim 9, wherein,
in the vacuum degassing treatment, the ambient temperature of the sugar-free pure fat chocolate is controlled to be 35-39 ℃ when the chocolate is not stirred; the temperature of the environment of the sugar-free pure fat chocolate is controlled to rise from 35-39 ℃ to 55-60 ℃ 15-25min before stirring; the temperature was reduced from 55-60 ℃ to 35-39 ℃ for the remainder of the stirring.
11. The method of preparing a sugar-free pure fat chocolate coating according to any one of claims 6 to 10, characterized in that the method of preparing a frozen drink blank comprises the steps of:
preparing frozen beverage feed liquid;
freezing the frozen beverage liquid to obtain the final product.
12. The method for preparing a sugar-free pure fat chocolate coating according to claim 11, wherein the frozen beverage liquid is subjected to a stepwise freezing treatment and a liquid nitrogen treatment before coating.
13. The method for preparing a sugar-free pure fat chocolate coating according to claim 12, wherein in the step of step freezing treatment, quick-freezing is performed at-33 ℃ to-36 ℃ for 20-40min, and then quick-freezing is performed at-22 ℃ to-28 ℃ for 5-15min; the liquid nitrogen treatment time is 10-20s.
14. The method for producing a sugar-free pure fat chocolate coating according to any one of claims 6 to 10, wherein the coating temperature is 33 to 37 ℃ and the coating time is 4 to 8s.
15. The method for preparing a sugar-free pure fat chocolate coating according to any one of claims 6 to 10, wherein the product after coating is dried by passing through a cold air tunnel at a drying temperature of 8 to 12 ℃ for 1 to 3 minutes.
16. Frozen drink, characterized by comprising the sugarless pure fat chocolate coating according to claim 5 or the sugarless pure fat chocolate coating prepared by the method according to any one of claims 6 to 15.
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