阅读说明：本技术 一种冷冻饮品用巧克力及其制备方法 (Chocolate for frozen beverage and preparation method thereof ) 是由 马钢 曾强 董丽美 于 2020-04-27 设计创作，主要内容包括：本发明提供了一种冷冻饮品用巧克力,以所述巧克力的总质量计为100％,所述巧克力的原料中包括30％-55％的青汁多糖浓缩液,所述青汁多糖浓缩液的细度小于22微米；所述青汁多糖浓缩液由质量比为(2～3):(1～3)：(3～4)的青汁多糖粉、白砂糖和棕榈油组成。本申请还提供了上述涂挂有巧克力的冷冻饮品。本申请提供的巧克力含有青汁多糖,提高了巧克力的保健性、脆度以及口感的同时减少砂糖用量,食用风味更佳,同时该巧克力还特别适用于冷冻饮品,能够在冷冻饮品表面一次性挂涂较大克重不开裂,有效改善了含有巧克力的冷冻饮品中的巧克力涂挂开裂问题。(The invention provides chocolate for frozen drinks, which is characterized in that the total mass of the chocolate is 100%, the raw materials of the chocolate comprise 30-55% of green juice polysaccharide concentrated solution, and the fineness of the green juice polysaccharide concentrated solution is less than 22 microns; the green juice polysaccharide concentrated solution is prepared from (2-3) by mass: (3-4) the green juice polysaccharide powder, the white granulated sugar and the palm oil. The application also provides the frozen drink coated with the chocolate. The chocolate contains the green juice polysaccharide, so that the health care performance, the brittleness and the taste of the chocolate are improved, the consumption of granulated sugar is reduced, the edible flavor is better, meanwhile, the chocolate is particularly suitable for frozen drinks, the chocolate can be coated on the surface of the frozen drinks in a hanging mode at one time, the chocolate does not crack, and the problem of coating, hanging and cracking of the chocolate in the frozen drinks containing the chocolate is effectively solved.)

1. The chocolate for the frozen beverage is characterized in that the total mass of the chocolate is 100%, the raw material of the chocolate comprises 30-55% of green juice polysaccharide concentrated solution, and the fineness of the green juice polysaccharide concentrated solution is less than 22 microns; the green juice polysaccharide concentrated solution is prepared from (2-3) by mass: (4-7) the green juice polysaccharide powder, the white granulated sugar and the palm oil.

2. The chocolate for frozen drinks according to claim 1, wherein the green juice polysaccharide powder is a mixture of green juice powder and jujube polysaccharide powder in a mass ratio of (1:10) to (10: 1).

3. A chocolate for frozen drinks according to claim 1 further comprising ingredients selected from one or more of palm oil, coconut oil, whole milk powder, skim milk powder, whey powder, phospholipids, polyglycerol ricinoleate and flavoring essence in the chocolate raw material.

4. The chocolate for frozen drinks according to claim 3, wherein the ingredients at least comprise palm oil and coconut oil, and the oil and fat in the chocolate raw material consists of palm oil in green juice polysaccharide concentrated solution, palm oil in the ingredients and coconut oil in the ingredients, and the mass ratio of the total mass of the palm oil in the green juice polysaccharide concentrated solution and the palm oil in the ingredients to the mass ratio of the coconut oil in the ingredients is (45-55): (55-45).

5. The chocolate for frozen drinks according to claim 1, wherein the raw materials of the chocolate comprise, based on 100% by mass of the total chocolate: 30-55% of green juice polysaccharide concentrated solution, 1-5% of white granulated sugar, 10-14% of full-cream milk powder, 3-5% of skim milk powder, 3-5% of whey powder, 10-25% of coconut oil, 5-11% of palm oil, 0.3-0.5% of phospholipid, 0.05-0.2% of polyglycerol ricinoleate and 0.1-0.4% of edible essence.

6. The chocolate for frozen drinks according to claim 1, wherein the viscosity of the chocolate is 500-1000cps, and the fineness is 20-30 μm.

7. A process for the preparation of chocolate for frozen drink according to any of claims 1 to 6, characterized in that it comprises the following steps:

s1, mixing the green juice polysaccharide powder, the white granulated sugar and the palm oil according to a ratio, performing coarse grinding by adopting a two-roller grinding machine, and performing fine grinding by adopting a five-roller grinding machine to obtain a green juice polysaccharide concentrated solution;

s2, respectively weighing white granulated sugar, whole milk powder, skim milk powder, whey powder, coconut oil and palm oil according to the mass percentage, mixing, finely grinding for 5-8 hours at 45 ℃ in a fine grinding cylinder until the fineness reaches 20-30 mu m, adding the green juice polysaccharide concentrated solution obtained in the step S1, fully mixing, adding phospholipid and polyglycerol polyricinoleate, emulsifying and homogenizing for 5-10min, and finally adding edible essence for flavoring.

8. The manufacturing method according to claim 7, wherein the refining process parameters of the step S1 by using the five-roller grinder are as follows: the pressure is 72MPa, the temperature is 30-35 ℃ of the first roller and the second roller, 40-55 ℃ of the third roller and the fourth roller, 30-35 ℃ of the fifth roller, and the fine grinding time is 4-6 hours.

9. A frozen drink comprising chocolate, wherein the surface of the frozen drink is coated with the chocolate according to any one of claims 1 to 6 and/or the chocolate obtained by the method according to any one of claims 7 to 8, and wherein the frozen drink comprises ice cream, popsicle, slush, popsicle, ice-lolly, and food ice.

10. A frozen drink according to claim 9, characterized in that the chocolate has a grammage of 20-35g coated on the surface of the frozen drink.

Technical Field

The invention relates to the technical field of frozen beverage preparation, in particular to chocolate for frozen beverages and a preparation method thereof.

Background

Chocolate is a queen of candies and is popular among all people, regardless of age and sex, in the world since the 17 th century. It is rich in unsaturated fatty acid, polyphenol plant protein and flavonoid substances of natural cocoa butter, has unique taste, and also has the functions of improving cardiovascular and cerebrovascular diseases, enhancing oxidation resistance and the like, so that the cocoa butter is different from candies. The chocolate is rich in nutrition, about 50 g of carbohydrate, about 30g of fat and about 15 g of protein are contained in each 100 g of the chocolate, and the chocolate contains more zinc, vitamin B2, iron, calcium and the like, but the eating form and the health care function of the chocolate are too single for many years.

The frozen drinks are various in types, and the frozen drinks are common ice cream, ice cream slush, ice sucker, edible ice, sweet ice and the like. In order to enrich the appearance and taste of the frozen drink, a chocolate layer, which may also be called as chocolate crackling, such as a bar ice cream, etc. coated with chocolate is generally coated on the outer surface of the frozen drink. However, the frozen beverage coated with chocolate on the market at present has the following problems: the chocolate coating is cracked and fragile, and the phenomenon of collapse, slurry bleeding and the like easily occurs to the ice cream coated and hung, so that the edibility and the attractiveness of the product are seriously influenced; the thickness of chocolate coated on the surface of the existing frozen drink coated with chocolate is small, the gram weight of the chocolate coated on the surface of the existing frozen drink can be coated once, if the coated gram weight is required to be improved, the coating is usually coated twice or for multiple times, but the taste of the chocolate is difficult to keep smooth after the operation, the chocolate is dried slowly after being coated and coated, the chocolate is easy to wear during packaging, the appearance and the production efficiency of a product are influenced, and the development of a novel frozen drink with mellow chocolate is not facilitated; the existing chocolate needs to be added with more white granulated sugar in order to ensure enough viscosity and brittleness, the white granulated sugar belongs to disaccharide, the common usage amount is about 30%, the sugar-less product is not lower than 20%, and the sweetness and high calorie are high. The above problems reduce the eating experience of consumers and influence the development of novel frozen drink products.

At present, food production and processing enterprises often improve the cracking phenomenon of chocolate by adjusting the production process or the amount of components. CN102362630A discloses a white chocolate coating for frozen beverage containing popcorn, which optimizes the fluidity and taste of the chocolate coating by adjusting the addition amount of cocoa butter and light milk powder and the ratio of palm oil and coconut oil in the chocolate formula; CN105076619A discloses a whipped cream chocolate ball for frozen drinks, which optimizes the mouthfeel of ice cream by adjusting the proportion of cream and skim milk powder; CN109566820A discloses a chocolate and a frozen drink containing the chocolate coating, wherein 5-6% of microcrystalline cellulose is added into the chocolate to improve the cracking phenomenon of the chocolate coating. However, the above solutions do not significantly improve the cracking phenomenon of the chocolate coating, and it is difficult to apply a thicker chocolate coating at one time in actual production, and the health care efficacy of chocolate cannot be enhanced.

Disclosure of Invention

In order to solve the problems, the invention aims to provide a novel chocolate, wherein the raw material components of the chocolate are added with green juice polysaccharide rich in dietary fibers and proteins, the prepared chocolate has richer and smoother edible mouthfeel besides the nutrition and health-care effects, and meanwhile, the chocolate containing the green juice polysaccharide can obviously improve the cracking problem of the existing chocolate after coating when being applied to frozen drinks.

On one hand, the application provides chocolate for frozen drinks, which comprises the raw materials of 30-55% of green juice polysaccharide concentrated solution, wherein the fineness of the green juice polysaccharide concentrated solution is less than 22 microns, and the total mass of the chocolate is 100%; the green juice polysaccharide concentrated solution is prepared from (2-3) by mass: (4-7) the green juice polysaccharide powder, the white granulated sugar and the palm oil.

Furthermore, the green juice polysaccharide powder is a mixture of green juice powder and Chinese date polysaccharide powder in a mass ratio of (1:10) - (10: 1).

In a preferred embodiment, the content of the green juice polysaccharide concentrate in the total mass of the chocolate is 33% -50%, more preferably 35% -50%, and the fineness of the green juice polysaccharide concentrate is 10-21 microns. The green juice polysaccharide concentrate is preferably composed of green juice polysaccharide powder, white granulated sugar and palm oil in a mass ratio of 3:3:4, or it can be understood that, when the green juice polysaccharide concentrate is prepared, 30% of the green juice polysaccharide powder, 30% of the white granulated sugar and 40% of the palm oil are contained therein based on 100% of the total mass of the green juice polysaccharide concentrate, and when the green juice polysaccharide concentrate is composed of the green juice polysaccharide powder, the white granulated sugar and the palm oil in a mass ratio of 3:3:4 and the content of the green juice polysaccharide concentrate in the total mass of the chocolate is 35% -50%, the mass ratio of the green juice polysaccharide in the total weight of the chocolate is 10.5% -15%.

In another preferred embodiment, the mass ratio of the green juice powder to the jujube polysaccharide powder in the green juice polysaccharide powder is (1:8) - (8:1), preferably (1:5) - (5:1), more preferably (1:2) - (2:1), and more preferably 1: 1.

The green juice polysaccharide is added into the chocolate provided by the application, so that the finally obtained chocolate is more nutritional, the green juice is rich in dietary fibers and proteins, and the Chinese date polysaccharide also has good pharmacological effects of resisting tumors, reducing blood pressure, reducing cholesterol, protecting liver and the like, and the health-care effect is remarkably enhanced. And a proper amount of green juice polysaccharide can also be used as a filling agent to replace part of white granulated sugar, so that the viscosity and smoothness of the chocolate are enhanced while the heat is reduced. When the chocolate added with the green juice polysaccharide is directly eaten, the taste is more clear and smooth, the aftertaste has fresh green grass fragrance, and the eating experience of a user is obviously improved.

Meanwhile, compared with the existing chocolate consisting of common raw materials, the chocolate added with the green juice polysaccharide in the raw materials can obviously improve the phenomena of cracking, slurry bleeding, collapse and the like when being used for coating and hanging frozen drinks, and particularly when the added green juice polysaccharide is added in the form of the green juice polysaccharide concentrated solution, the improvement effect is more obvious, better sensory quality can be embodied, the process time can be effectively shortened in the preparation process, and the preparation efficiency is improved.

Further, the raw materials of the chocolate also comprise ingredients, and the ingredients are selected from one or more of palm oil, coconut oil, whole milk powder, skimmed milk powder, whey powder, phospholipid, polyglycerol polyricinoleate (PGPR) and edible essence.

In a preferred embodiment, the chocolate is composed of the green juice polysaccharide concentrate and chocolate ingredients, wherein the chocolate ingredients contain palm oil, coconut oil, whole milk powder, skim milk powder, whey powder, phospholipids, polyglycerol polyricinoleate and flavoring essence, wherein the palm oil and the coconut oil in the ingredients and the palm oil in the green juice polysaccharide concentrate together constitute the total oil in the chocolate, and the phospholipids and the polyglycerol polyricinoleate can be used as an emulsifier.

Further, the ingredients at least comprise palm oil and coconut oil, the oil and fat in the chocolate raw material is composed of the palm oil in the green juice polysaccharide concentrated solution, the palm oil in the ingredients and the coconut oil in the ingredients, and the mass ratio of the total mass of the palm oil in the green juice polysaccharide concentrated solution and the palm oil in the ingredients to the coconut oil in the ingredients is (45-55): (55-45).

Preferably, the total fat of the chocolate is composed of coconut oil and palm oil at a mass ratio of 50:50, wherein the green juice polysaccharide concentrate contains a portion of palm oil, so that the chocolate has the above-mentioned ratio of coconut oil to palm oil in the components, the amount of palm oil is calculated according to the amount of the green juice polysaccharide concentrate added, then the palm oil is added to the ingredients in an appropriate amount, and the coconut oil having the above-mentioned mass ratio to the total amount of palm oil is added.

Coconut oil and palm oil belong to vegetable oil in chocolate raw materials, and the chocolate containing 10-14% of palm oil and 8-12% of coconut oil has good mouthfeel and flowability in the prior art (refer to CN 102362630A); in the application, when the chocolate containing the green juice polysaccharide in the content contains the coconut oil and the palm oil in the mass ratio, the chocolate has smooth mouthfeel, and the surface is smoother when the frozen drink is hung and coated, so that the hanging and coating effect is good and the chocolate does not crack.

Further, the chocolate comprises the following raw materials by weight percentage of 100% of the total mass of the chocolate: 30-55% of green juice polysaccharide concentrated solution, 1-5% of white granulated sugar, 10-14% of full-cream milk powder, 3-5% of skim milk powder, 3-5% of whey powder, 10-25% of coconut oil, 5-11% of palm oil, 0.3-0.5% of phospholipid, 0.05-0.2% of polyglycerol ricinoleate and 0.1-0.4% of edible essence.

In a preferred embodiment, the chocolate is composed of the following raw materials, based on 100% of the total mass of the chocolate: 50% of green juice polysaccharide concentrated solution (composed of 30% of green juice polysaccharide powder, 30% of white granulated sugar and 40% of palm oil in the total mass of the concentrated solution), 25% of coconut oil, 5% of palm oil, 1% of white granulated sugar, 10% of whole milk powder, 4% of skim milk powder, 4% of whey powder, 0.4% of phospholipid, 0.2% of polyglycerol polyricinoleate and 0.4% of edible essence. The chocolate with the above-mentioned component amounts can be converted to be composed of the following components: 15% of green juice polysaccharide powder, 16% of white granulated sugar, 25% of coconut oil, 25% of palm oil, 10% of full-cream milk powder, 4% of skim milk powder, 4% of whey powder, 0.4% of phospholipid, 0.2% of polyglycerol polyricinoleate and 0.4% of edible essence.

In another preferred embodiment, the chocolate is composed of the following raw materials, based on 100% of the total mass of the chocolate: 35% of green juice polysaccharide concentrated solution (composed of 30% of green juice polysaccharide powder, 30% of white granulated sugar and 40% of palm oil in the total mass of the concentrated solution), 25% of coconut oil, 11% of palm oil, 4% of white granulated sugar, 14% of whole milk powder, 5% of skim milk powder, 5% of whey powder, 0.4% of phospholipid, 0.2% of polyglycerol polyricinoleate and 0.4% of edible essence. The chocolate with the above-mentioned component amounts can be converted to be composed of the following components: 10.5% of green juice polysaccharide powder, 14.5% of white granulated sugar, 25% of coconut oil, 25% of palm oil, 14% of whole milk powder, 5% of skim milk powder, 5% of whey powder, 0.4% of phospholipid, 0.2% of polyglycerol polyricinoleate and 0.4% of edible essence.

Further, the chocolate has a viscosity of 500-1000cps and a fineness of 20-30 μm.

The chocolate with the raw material composition and the viscosity and the fineness can remarkably improve the cracking problem when being used for coating and hanging frozen drinks, can be coated and hung with larger gram weight once during preparation, is in an optimal state in viscosity, and can realize optimal mouthfeel within the fineness range.

In another aspect, the present application also provides a method for preparing chocolate for frozen drink as described above, comprising the steps of:

s1, mixing the green juice polysaccharide powder, the white granulated sugar and the palm oil according to a ratio, performing coarse grinding by adopting a two-roller grinding machine, and performing fine grinding by adopting a five-roller grinding machine to obtain a green juice polysaccharide concentrated solution;

s2, respectively weighing white granulated sugar, whole milk powder, skim milk powder, whey powder, coconut oil and palm oil according to the mass percentage, mixing, finely grinding for 5-8 hours at 45 ℃ in a fine grinding cylinder until the fineness reaches 20-30 mu m, adding the green juice polysaccharide concentrated solution obtained in the step S1, fully mixing, adding phospholipid and polyglycerol polyricinoleate, emulsifying and homogenizing for 5-10min, and finally adding edible essence for flavoring.

Further, the refining process parameters of the five-roller grinder adopted in the step S1 are as follows: the pressure is 72MPa, the temperature is 30-35 ℃ of the first roller and the second roller, 40-55 ℃ of the third roller and the fourth roller, 30-35 ℃ of the fifth roller, and the fine grinding time is 4-6 hours.

Preferably, the fineness of the green juice polysaccharide concentrated solution obtained by the process in the step S1 is less than 22 microns, and the temperature is about 30-35 ℃.

In the process of finding that the nutrition of chocolate can be improved and the cracking phenomenon can be improved by adding the green juice polysaccharide into the formula of chocolate, the application also finds that if the green juice polysaccharide powder is directly added into the raw materials of the chocolate in the form of green juice polysaccharide powder, the green juice polysaccharide powder is never added into the formula of the raw materials of the chocolate before being added, so that although the green juice polysaccharide powder is ground to the fineness similar to that of other raw materials before being added, the problem that the viscosity of finally obtained chocolate is high is caused, the flavor and the mouthfeel of the green juice polysaccharide are also lost, particularly, the color is changed, the product is easily oxidized, and the natural color is lost. Therefore, according to the preparation method, the green juice polysaccharide raw material powder is prepared into the chocolate containing the green juice polysaccharide in the form of the green juice polysaccharide concentrated solution, the green juice polysaccharide concentrated solution is prepared by combining the coarse grinding of the two-roller grinding machine and the fine grinding of the five-roller grinding machine, the grinding process parameters of the five-roller grinding machine are optimized, and then the ingredients after the fine grinding in the fine grinding cylinder are mixed and homogenized with the green juice polysaccharide concentrated solution, so that the obtained green juice polysaccharide chocolate can fully retain the nutrient substances and the flavor and mouthfeel of the green juice polysaccharide and maintain the natural color of the green juice polysaccharide raw material.

In addition, the method can improve the preparation efficiency and shorten the preparation process time, wherein the total preparation time is about 12 hours, and if the materials are directly fed into the refining cylinder for refining, the total time is about 18 hours. In addition, when the frozen beverage is coated on the chocolate containing the green juice polysaccharide concentrated solution, the chocolate prepared by the method can be coated with a larger gram weight at one time, so that the influence of multiple coating on the taste quality and the final shape of the product is avoided.

In another aspect, the present application further provides a frozen beverage containing chocolate, the surface of the frozen beverage is coated with the chocolate, and the frozen beverage comprises ice cream, ice cream bar, snow slush, ice sucker, sweet ice and edible ice.

Further, the gram weight of the chocolate coated on the surface of the frozen drink is 20-35g, preferably 25-30 g. In particular, the chocolate with the components and the content provided by the application can still keep the uniformity and the smoothness of the coating on the surface of the frozen drink under the condition of ensuring the larger thickness and the gram weight.

In another aspect, the present application also provides a method for preparing the chocolate-containing frozen drink, comprising the following steps: melting chocolate at 55 deg.C, and cooling to 38 deg.C to obtain chocolate slurry; and (3) pouring a mold, freezing and demolding the sauce of the frozen drink, coating the chocolate serum on the surface of the frozen drink, and packaging and storing.

Preferably, the frozen drink is 45-60 grams of ice cream.

The chocolate provided by the application is added with a plurality of food materials, and the green juice is powder prepared from tender seedlings of organic barley and wheat which are sown and grow on pollution-free land, and is rich in dietary fiber, chlorophyll, carbohydrate, protein, SOD enzyme, calcium, magnesium, potassium, iron, vitamin B1, B2, E, C, carotene, folic acid and the like. The fructus Jujubae polysaccharide is water soluble neutral polysaccharide (JDP-N) and acidic polysaccharide (JDP-A), and has effects of protecting liver, resisting oxidation, resisting aging, reducing blood lipid, and resisting tumor. Phospholipid: can decompose overhigh blood fat and cholesterol, clean blood vessels and make the blood vessels unobstructed, and is considered as a 'blood vessel scavenger'. The chocolate product adopts refined vegetable oil (coconut oil and palm oil), does not contain a hydrogenation process, trans fat, artificial pigment and additives, and is safe and healthy.

The invention can bring the following beneficial effects:

1. the chocolate provided by the application is added with the green juice polysaccharide, so that the nutrition and health-care effects of the chocolate are enriched, and the edible flavor and taste of the chocolate are obviously improved.

2. The chocolate added with the green juice polysaccharide can effectively improve the phenomena of cracking, slurry bleeding and the like when being applied to frozen drinks, and particularly, when the green juice polysaccharide is added in a concentrated solution form, the green juice polysaccharide can be coated and hung in one step with larger gram weight without cracking, so that the sensory quality of the chocolate-coated frozen drinks is improved.

3. The green juice polysaccharide added into the chocolate can replace part of white granulated sugar, so that the content of the white granulated sugar in the whole components of the chocolate is reduced to be below 20%, and the heat of chocolate products is effectively reduced.

4. The preparation method of the green juice polysaccharide chocolate can shorten the time of grinding materials by more than 5 hours, better retain the flavor of green juice polysaccharide powder, reduce nutrient loss, reduce color damage, effectively prevent product oxidation and have more natural pure natural color.

Detailed Description

In order to more clearly explain the overall concept of the present application, the following detailed description is given by way of example. In the following description, numerous specific details are set forth in order to provide a more thorough understanding of the present application. It will be apparent, however, to one skilled in the art, that the present application may be practiced without one or more of these specific details. In other instances, well-known features of the art have not been described in order to avoid obscuring the present application.

The raw materials for each component in the following examples are all commercially available, unless otherwise specified. Wherein the five roll mill is supplied by BUHLER, Switzerland, model SFLF 1800-V; the two-roll mill is supplied by BUHLER, Switzerland, model number SZAP 900-D; the refining cylinders are supplied by BUHLER, Switzerland under the model DUC 4-GV.

The following examples provide a chocolate useful for coating ice cream surfaces, comprising the following raw materials, based on 100% of the total mass of the chocolate: 30-55% of green juice polysaccharide concentrated solution, 1-5% of white granulated sugar, 10-14% of full-cream milk powder, 3-5% of skim milk powder, 3-5% of whey powder, 10-25% of coconut oil, 5-11% of palm oil, 0.3-0.5% of phospholipid, 0.05-0.2% of polyglycerol ricinoleate and 0.1-0.4% of edible essence.

The preparation method of the chocolate comprises the following steps:

s1, mixing the green juice polysaccharide powder, the white granulated sugar and the palm oil according to a ratio, performing coarse grinding by using a two-roller grinding machine, and performing fine grinding by using a five-roller grinding machine to obtain a green juice polysaccharide concentrated solution, wherein the five-roller grinding machine has the following process parameters: the pressure is 72MPa, the temperature is 30-35 ℃ of the first roller and the second roller, 40-55 ℃ of the third roller and the fourth roller, 30-35 ℃ of the fifth roller, the fine grinding time is 4-6 hours, the fineness of the obtained green juice polysaccharide concentrated solution is less than 22 micrometers, and the temperature is about 30-35 ℃;

s2, respectively weighing white granulated sugar, whole milk powder, skim milk powder, whey powder, coconut oil and palm oil according to the mass percentage, mixing, finely grinding for 5-8 hours at 45 ℃ in a fine grinding cylinder until the fineness reaches 20-30 mu m, adding the green juice polysaccharide concentrated solution obtained in the step S1, fully mixing, adding phospholipid and polyglycerol polyricinoleate, emulsifying and homogenizing for 5-10min, and finally adding edible essence for flavoring.