阅读说明：本技术 具有烤制焦糖层的巧克力冰淇淋及其制备方法 (Chocolate ice cream with baked caramel layer and preparation method thereof ) 是由 程谦 段金戈 于 2019-10-15 设计创作，主要内容包括：本发明属于食品领域,公开了具有烤制焦糖层的巧克力冰淇淋的制备方法,包括以下步骤：(1)在冰淇淋基体表面施加巧克力浆料,形成巧克力涂层；(2)在巧克力涂层表面施加糖,回收多余糖；(3)对糖进行烤制形成焦糖层,制得具有烤制焦糖层的巧克力冰淇淋；所述烤制的温度为80℃-500℃,所述烤制的时间为2s-8s。本发明所述制备方法可在保证冰淇淋基体完整的基础上,在冰淇淋表面通过烤制形成焦糖层,给冰淇淋产品带来新的口感风味。本发明还包括多余糖粉的回收方法,所述回收方法包括振动或抽气,实现了多余糖粉的回收利用,减少了糖粉的浪费,降低了生产的成本。(The invention belongs to the field of food, and discloses a preparation method of chocolate ice cream with a baked caramel layer, which comprises the following steps: (1) applying chocolate slurry on the surface of an ice cream matrix to form a chocolate coating; (2) applying sugar on the surface of the chocolate coating, and recovering redundant sugar; (3) baking the sugar to form a caramel layer to prepare the chocolate ice cream with the baked caramel layer; the baking temperature is 80-500 ℃, and the baking time is 2-8 s. The preparation method can form a caramel layer on the surface of the ice cream by baking on the basis of ensuring the integrity of the ice cream matrix, thereby bringing new taste and flavor to ice cream products. The invention also comprises a method for recovering the redundant powdered sugar, wherein the method for recovering the redundant powdered sugar comprises vibration or air extraction, so that the redundant powdered sugar is recycled, the waste of the powdered sugar is reduced, and the production cost is reduced.)

1. The preparation method of the chocolate ice cream with the baked caramel layer is characterized by comprising the following steps:

(1) applying chocolate slurry on the surface of an ice cream matrix to form a chocolate coating;

(2) applying sugar on the surface of the chocolate coating, and recovering redundant sugar;

(3) baking the sugar to form a caramel layer to prepare the chocolate ice cream with the baked caramel layer;

the baking temperature is 80-500 ℃, and the baking time is 2-8 s.

2. The method of claim 1, wherein the temperature of the ice cream base in step (1) is from-10 to-25 ℃.

3. The process according to claim 1, wherein the sugar in the step (2) is powdered sugar, and the powdered sugar has a particle size of 0.01 to 4 mm.

4. The method of claim 1, wherein the sugar in step (2) is applied by at least one of spreading, rolling, or spraying.

5. The method of claim 1, wherein the sugar is applied to the chocolate coating surface in step (2) through a bushing.

6. The method according to claim 1, wherein the recovery of the excess sugar in the step (2) comprises shaking or aspiration.

7. The method according to claim 6, wherein the frequency of the vibration is 30 to 100Hz and the time of the vibration is 3 to 5 s.

8. The manufacturing method according to claim 6, wherein the pressure of the air suction is-0.4 to-0.8 Mpa, and the time of the air suction is 1 to 5 seconds.

9. The method of claim 1, wherein the cooking in step (2) comprises open flame contact, heat radiation or heat convection.

10. Chocolate ice cream with a toasted caramel coating, characterised in that it is produced by the method of preparation according to any of claims 1 to 9.

Technical Field

The invention belongs to the field of food, and particularly relates to chocolate ice cream with a baked caramel layer and a preparation method thereof.

Background

The caramelization reaction, namely the browning reaction, can generate caramel color and flavor on the surface of the food, so that the food is more attractive, and the appetite and purchasing tendency of consumers can be stimulated, therefore, the method is widely applied to baking related products and candy chocolate related products in the food industry.

Currently, chocolate ice cream products with caramel flavor are usually prepared by adding caramel or caramel essence into an ice cream matrix or a chocolate coating of the ice cream product so as to prepare the ice cream product with the caramel flavor. Because the caramelization reaction does not occur on the surface of the ice cream product with the caramel flavor, the surface of the caramel layer formed by baking cannot be generated, and therefore, certain difference still exists between the taste of the ice cream product and the taste of the caramel layer generated by baking when the ice cream product is eaten.

The surface of the ice cream product is easy to be heated to melt and deform the ice cream matrix during baking, so that the quality of the product is adversely affected. Therefore, it is desirable to provide a process for making ice cream that provides both a baked caramel coating on the ice cream surface and integrity of the ice cream matrix.

Disclosure of Invention

The present invention is directed to solving at least one of the problems of the prior art. Therefore, the invention provides the chocolate ice cream with the baked caramel layer and the preparation method thereof, and the preparation method can form the baked caramel layer on the surface of the ice cream and keep the integrity of the ice cream matrix, thereby bringing new flavor and mouthfeel to the ice cream product.

A preparation method of chocolate ice cream with a baked caramel layer comprises the following steps:

(1) applying chocolate slurry on the surface of an ice cream matrix to form a chocolate coating;

(2) applying sugar on the surface of the chocolate coating, and recovering redundant sugar;

(3) baking the sugar to form a caramel layer to prepare the chocolate ice cream with the baked caramel layer;

the baking temperature is 80-500 ℃, and the baking time is 2-8 s.

Preferably, the ice cream matrix in the step (1) is a mold-filling ice cream, a slice-forming ice cream, a cup-bowl direct-filling ice cream or an egg-cone direct-filling ice cream.

Preferably, the temperature of the ice cream base in step (1) is from-10 to-25 ℃.

Preferably, the number of layers of the chocolate coating in step (1) is 1-3. Each layer of the chocolate coating contains 1-2 chocolate sizing agents.

The chocolate mass may be chocolate mass substitute, pure cocoa mass chocolate mass or mixture of pure cocoa mass chocolate and chocolate mass substitute.

The chocolate mass is applied by at least one of dipping, pouring, curtain coating and spraying. The temperature of the chocolate paste is 25-55 ℃, and the particle size of the non-fat solid in the chocolate paste is 15-50 μm.

Preferably, the sugar in the step (2) is powdered sugar, and the particle size of the powdered sugar is 0.01-4 mm.

More preferably, the particle size of the powdered sugar in the step (2) is 0.5-2.5 mm.

The sugar powder comprises at least one of white sugar, brown sugar, glucose or lactose.

Preferably, the sugar in step (2) is applied by at least one of spreading, rolling or spraying. After the application of the powdered sugar, the powdered sugar may be partially embedded into the chocolate coating surface. The chocolate coating can also be used as an insulating layer to prevent the ice cream matrix from being directly influenced by baking and effectively keep the flavor and the shape of the ice cream matrix.

More preferably, the sugar is applied to the chocolate coating surface in step (2) by a nozzle plate. The bushing plate is made of a stainless steel plate with the thickness of 1.5-2mm, and the middle of the bushing plate is in a hollowed-out shape formed by carving or punching; since the powdered sugar can be leaked to the chocolate coating from the hollow part of the leakage plate, a regular powdered sugar covering area is formed.

Preferably, the recovery method of the excessive sugar in the step (2) comprises vibration or air suction.

More preferably, the frequency of the vibration is 30-100Hz, and the time of the vibration is 3-5 s.

More preferably, the pressure of the air exhaust is-0.4 to-0.8 Mpa, and the time of the air exhaust is 1 to 5 s.

Preferably, the cooking in step (2) comprises open flame contact, heat radiation or heat convection. Heating the surface to be baked by open fire through a flame spray gun; the heat radiation utilizes the high temperature of the surface in the electric heater or the steam heater to carry out the radiation heating baking; the convection blows the heated hot air to the surface to be roasted by the fan.

Chocolate ice cream with baked caramel layer is prepared by the above preparation method.

Compared with the prior art, the invention has the following beneficial effects:

(1) the preparation method can form a caramel layer on the surface of the ice cream by baking on the basis of ensuring the integrity of the ice cream matrix, thereby bringing new flavor and mouthfeel to ice cream products.

(2) The preparation method of the invention can also realize the recycling of redundant powdered sugar, reduce the waste of powdered sugar and reduce the production cost.

(3) The baking process in the preparation method can also cause the chocolate coating to generate Maillard reaction so as to generate browning pigment, and the browning pigment can show oxidation resistance to grease substances, so that the chocolate coating is protected against oxidation to a certain extent, and the quality guarantee period of the chocolate coating in the ice cream product is stabilized and prolonged.

Drawings

FIG. 1 is a schematic flow chart of a production process in example 1;

FIG. 2 is a pictorial representation of an ice cream product made in example 1.

Detailed Description

In order to make the technical solutions of the present invention more apparent to those skilled in the art, the following examples are given for illustration. It should be noted that the following examples are not intended to limit the scope of the claimed invention.