阅读说明：本技术 一种巧克力冰淇淋及其制备方法 (Chocolate ice cream and preparation method thereof ) 是由 程谦 段金戈 于 2019-09-29 设计创作，主要内容包括：本发明属于冰淇淋制备领域,公开了一种巧克力冰淇淋的制备方法,包括以下步骤：将巧克力浆料喷射至冰淇淋基体的表面,形成巧克力层,得到巧克力冰淇淋；所述巧克力浆料中固形物的颗粒粒径为10-40μm,所述巧克力浆料的温度为25-60℃。所述巧克力冰淇淋的巧克力层表面呈现丰富多变的色彩,并具有油画外观效果的特点；所述巧克力冰淇淋中巧克力层的总体成本低,所述巧克力层还具有稳定性好的特点,可在运输和储存中保持稳定。(The invention belongs to the field of ice cream preparation, and discloses a preparation method of chocolate ice cream, which comprises the following steps: spraying the chocolate slurry on the surface of the ice cream matrix to form a chocolate layer to obtain chocolate ice cream; the particle size of solid particles in the chocolate paste is 10-40 mu m, and the temperature of the chocolate paste is 25-60 ℃. The chocolate layer of the chocolate ice cream is rich and changeable in color and has the characteristic of oil painting appearance effect; the chocolate layer in the chocolate ice cream has low overall cost, and also has the characteristic of good stability, and can be kept stable in transportation and storage.)

1. A preparation method of chocolate ice cream is characterized by comprising the following steps: spraying the chocolate slurry on the surface of the ice cream matrix to form a chocolate layer to obtain chocolate ice cream;

the particle size of solid particles in the chocolate paste is 10-40 mu m, and the temperature of the chocolate paste is 25-60 ℃.

2. A method of manufacture according to claim 1 wherein the number of layers of chocolate is from 1 to 8.

3. A method of manufacture according to claim 1 wherein each chocolate layer comprises 1 to 12 chocolate species.

4. The method of claim 1, wherein the temperature of the surface of the ice cream base is less than 4 ℃.

5. The method of claim 1, wherein the spraying is performed using a pneumatic or electric device.

6. The method of claim 5, wherein the apparatus comprises 1-12 nozzles.

7. The method according to claim 6, wherein the nozzle has an orifice diameter of 0.05 to 4 mm.

8. The method of claim 1, wherein the spray is a positive pressure spray that sprays the chocolate mass as a mist or dots onto the surface of the ice cream base to form a chocolate layer.

9. The process according to claim 1, wherein the pressure of the spray is 0.05 to 0.6MPa, the time of the spray is 0.5 to 20s, and the distance of the nozzle from the surface of the ice cream base at the time of the spray is 10 to 300 mm.

10. A chocolate ice cream characterized in that it is produced by the method of preparation according to any one of claims 1 to 9.

Technical Field

The invention belongs to the field of ice cream preparation, and particularly relates to chocolate ice cream and a preparation method thereof.

Background

The matching of ice cream and chocolate is a product combination mode which is very popular with consumers. Some chocolate has certain functions, such as chocolate spraying inside the ice cream cone, which can prevent the water in the ice cream from entering the cone, thereby keeping the crispness of the cone; some of the chocolate-filled ice cream products provide consumers with a more perfect consumption experience, such as chocolate layers on the outer surface of the ice cream and chocolate filling inside the ice cream, which bring better mouthfeel, flavor and visual aesthetic feeling. Currently, there are many ways to coat chocolate on the surface of ice cream, including dipping, pouring, combination of dipping and pouring, single-layer and multi-layer coating, and even including sandwiched layers of other media or substances between chocolate coating layers. However, the coating effect and the appearance expressive force of the ice cream surface are single, so that a single-layer multicolor, staggered multicolor effect or gradual color effect cannot be formed, and an oil painting appearance effect with the texture feeling and the point-shaped concave-convex feeling of an oil painting canvas cannot be formed. Particularly, the currently used coating or spraying mode or preparation method applies the chocolate outer layer with the single thickness of 0.5-3mm, and the thickness is thicker, which not only increases the cost; moreover, when the ice cream is coated and hung in multiple layers, particularly when the ice cream is coated and hung in multiple layers in a full-covering mode, the overall taste of the ice cream is influenced due to the fact that the chocolate layer is thick; moreover, due to the continuous phase structure of the chocolate layer, the ice cream matrix can generate frozen micro-expansion or micro-shrinkage deformation during temperature change, so that the chocolate layer is cracked or peeled off, and the quality stability of the chocolate ice cream is influenced.

In view of the above situation, it is necessary to provide a chocolate ice cream with low production cost, good stability and oil painting appearance effect and a preparation method thereof.

Disclosure of Invention

Aiming at the defects of the prior art, the invention provides the chocolate ice cream and the preparation method thereof, wherein the surface of the chocolate layer of the chocolate ice cream is rich and variable in color and has the characteristic of oil painting appearance effect; the chocolate layer in the chocolate ice cream has low overall cost, and also has the characteristic of good stability, and can be kept stable in transportation and storage.

The oil painting has the appearance effect of irregular point-like concave-convex feeling, has the texture feeling of oil painting canvas, and shows good stereoscopic impression.

A preparation method of chocolate ice cream comprises the following steps: spraying the chocolate slurry on the surface of the ice cream matrix to form a chocolate layer to obtain chocolate ice cream;

the particle size of solid particles in the chocolate paste is 10-40 mu m, and the temperature of the chocolate paste is 25-60 ℃.

The chocolate paste is pure oil-based cocoa butter substitute chocolate paste, pure cocoa butter chocolate paste, a mixture paste of pure cocoa butter chocolate and cocoa butter substitute chocolate, or a water-oil mixed structure chocolate mixture, such as a water-in-oil structure or an oil-in-water structure chocolate flavor mixed spray paste.

When the particle size of the solid matter in the chocolate paste is small, the tiny chocolate particles are easy to be partially embedded into the surface of the ice cream matrix under the action of pressure, the probability of stripping or peeling from the ice cream matrix is small, and the formed chocolate layer has good stability.

Preferably, the number of layers of chocolate is from 1 to 8.

More preferably, each of said chocolate layers comprises 1 to 12 chocolate species.

Further preferably, each of said chocolate layers comprises 1 to 5 chocolate species.

Wherein different chocolates refer to different chocolate colors or different flavors, and the areas sprayed by different chocolates can be staggered, crossed or overlapped independently.

The chocolate layer can form a pattern on the surface of the ice cream matrix, and the pattern comprises at least one of animal figures, plant figures, geometric figures, trademarks and characters; when multiple patterns are included, the patterns may overlap.

Each of which partially or wholly covers the chocolate layer of its inner layer. Each chocolate layer can be a continuous chocolate surface or a discontinuous chocolate surface distributed in spots.

Preferably, the temperature of the surface of the ice cream base is below 4 ℃.

More preferably, the temperature of the ice cream base surface is from-10 ℃ to-30 ℃.

The ice cream matrix can be inserted with or without a stick, and the surface of the ice cream matrix is partially covered or completely covered with a chocolate layer.

Preferably, the injection process is performed by a pneumatic or electric device.

More preferably, the apparatus comprises 1-12 nozzles.

More preferably, the caliber of the nozzle is 0.05-4 mm. The shape of the nozzle includes, but is not limited to, circular, square, triangular, elliptical, semi-circular, or diamond geometries.

Preferably, the spraying is positive pressure spraying, and the chocolate slurry is sprayed on the surface of the ice cream matrix in a mist or point shape to form the chocolate layer.

Preferably, the pressure of the spray is 0.05-0.6MPa, the spraying time is 0.5-20s, and the distance between the spray nozzle and the surface of the ice cream matrix is 10-300 mm.

The distance and angle of the nozzle to the surface of the ice cream base can be adjusted during the chocolate mass spraying process.

During spraying, some or all of the nozzles may be located at progressively increasing distances from the ice cream base ranging from 10 to 300mm, thereby providing a gradual colour change. This is due to the change in density of the dotted chocolate per unit area, resulting in a visual color change.

By controlling the pressure of the spray, the distance of the spray, the time of the spray and the particle size of the solids in the chocolate mass, the thickness of each chocolate layer can be made to be only 0.1-0.4 mm. When the chocolate layer is thin, the whole taste of the ice cream is not affected, the cost is reduced, and the chocolate layer has the characteristic of high quality stability.

A chocolate ice cream is prepared by the above preparation method.

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

(1) the chocolate ice cream prepared by the invention has rich and variable surface colors, presents the effect of oil painting appearance, and greatly improves the attraction of the appearance of the chocolate ice cream product to consumers;

(2) the thickness of each layer of chocolate layer in the chocolate ice cream can reach 0.1mm at least, so that the use amount of chocolate can be greatly reduced, and the cost of a finished product of the chocolate ice cream is reduced;

(3) the chocolate layer of the chocolate ice cream prepared by the invention has a thinner thickness and is sprayed on the surface of an ice cream matrix in a mist or point manner. When the ice cream matrix is partially micro-deformed due to temperature change, the chocolate layer can not be partially cracked or peeled, so that the chocolate layer has good quality stability;

(4) the preparation method of the invention can form various patterns on the surface of the chocolate layer in the chocolate ice cream, such as marks of enterprise names, trademarks and the like, and can greatly improve the identification degree and brand awareness degree of products.

Drawings

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

FIG. 2 is a pictorial representation of a chocolate 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.